I'm not sure where this recipe originated. I do know that our introduction to the dish came by way of a great friend and epicure of ours over a decade ago. It has, with a minor tweak or two, been a family favorite ever since. Once you get a taste for the zippy savory sauciness and see how easy it is to make, it will be one of your favorites too.
1/2 lb lean ground beef or ground turkey
1 qt. home-canned tomatoes canned with lemon juice
10-12 white button mushrooms, sliced
3-4 cloves garlic, finely chopped
1 Tbsp. extra virgin olive oil
1/2 pint. heavy cream
16 oz. rotini noodles
Fresh ground black pepper
In a deep 10-12 inch skillet over medium heat, add olive oil and ground beef or turkey burger and cook until lightly browned. Add garlic, mushrooms and tomatoes along with canning liquid and reduce heat to medium-low. If using store bought tomatoes, add 1/4 c. lemon juice. Allow mixture to simmer for 10-15 minutes. In separate pot, bring water to a boil and cook rotini noodles to desired texture, remove from heat and drain. Remove sauce mixture from heat, add cream and stir to combine. Dish noodles into bowls and top with sauce. Salt and pepper to taste.
Food for Thought
Adding the cream should only be done at the end as adding dairy to an acidic compound over high heat could cause the cream to become granular or curdle.
When buying mushrooms, avoid pre-sliced. Pre-packaged whole mushrooms are permissible but can be a bit of a gamble. I prefer to purchase the desired amount of loose bulk mushrooms taking care to select produce with closed gills and which are free of discoloration. Prior to slicing, a quick rinse or even a short soak in cold water is permissible - just don't allow them to soak for too long. Dry mushrooms with paper towel, brushing off any debris or unsavory residue.
And, by the way, sugo is Italian for sauce and rosa for pink, hence the name - pasta with pink sauce, due to the unique color of the sauce after the cream is added.