Post Election Italian Sausage Pasta

In times that try men's and women's souls, nothing like pasta.

Ingredients

1 lb mild Italian sausage
1 lb hot Italian sausage
2 small packs mixed portobello / shitake / hen of the woods mushrooms
1 bunch green asparagus
1 large can peeled tomatoes
8 oz chicken broth
2 oz red wine
1 yellow onion
4 cloves garlic
2 chopped anchovies
4 basil leaves, chopped
EVOO
Butter
Salt, pepper

1 lb hard Italian pasta (orechiette, penne or similar)

Preparation

a) in a frying pan, cook the Italian sausage in EVOO until 3/4 done. Let cool and slice in 1/2 inch slices; set aside

b) in a frying pan, lightly sauté the mushrooms in 1/2 butter 1/2 EVOO with salt and pepper; set aside

c) cut the asparagus into 1" segments, discard the bottom half of each stem. In a frying pan over high heat, sauté the asparagus until browned; set aside

d) in a large sauteuse, cook the onion and garlic in EVOO until tender; add the can of tomatoes, the anchovies, the sausage slices, and the chicken broth. 
Bring to a hard simmer and reduce for 20 minutes.
Add the mushrooms and continue to lightly simmer.
When the consistency is just liquid, add the asparagus tips and remove from heat

e) meanwhile, cook the pasta in salt water and drain

f) ladle part of the sauce on the cooked pasta, garnish with the chopped basil and serve, together with reserved sauce in a side dish.