Asparagus and Parmesan Pasta Toss

I got this recipe from Auntie Ria. We loved it. She added the Italian sausage. You can omit meat or add chicken or shrimp. I cut way back on the crushed red pepper. I only put about 1/4 tsp and it was hot enough for us! Maria doubled the tomatoes, I didn't but I did double the recipe although it does make quite a bit. I used stewed tomatoes as that is what I had. Ria's tip with the sausage was to use kitchen shears and cut them into bite size pieces. I did roast the red peppers but don't think it was worth the trouble. Next time I will use the jar.ASPARAGUS and PARMESAN PASTA TOSS

2 roasted red bell peppers (can use the ones in the jar)
1 lb uncooked mosticolli
Cooking Spray
3 garlic cloves, minced
2 links chicken Italian sausage
2 cups mushrooms, sliced
1 tsp. crushed red pepper (or to taste)
½ tsp salt
¼ tsp dried margoram
1/8 tsp oregano
1/8 tsp ground black pepper
1 can diced tomatoes-14.5 oz
2 ¾ cups asparagus, cut into 1 inch pieces
½ cup grated parmesan cheese

Cook pasta according to directions, omitting salt and fat. Drain. Heat a large nonstick skillet with cooking spray. Cook Italian sausage until almost done, add garlic and cook for 1 minute. Add mushrooms and cook 4 minutes or until liquid evaporates. Add bell pepper, crushed red pepper and next 5 ingredients (through tomatoes). Bring to a simmer, cook for 7 minutes. Add asparagus and cook 4 minutes or until crisp tender. Combine with pasta and top with grated parmesan.