Italian Sausage Rigatoni

1 lb. sweet Italian Sausage
2 cloves garlic, minced
1 28 oz. can crushed tomatoes
1 tbl. dried basil
1 c heavy cream or half and half
1/2 c grated Parmesan cheese
1/2 lb. fontina cheese, grated
1 lb. rigatoni pasta, cooked
1 small package fresh mushrooms, sliced

Brown the sausage. Add garlic and mushrooms and cook for 1 minute. Add tomatoes and basil. Bring to a boil, reduce heat to medium-low and simmer for 10 minutes. Add the cream and cheeses. Stir until the cheese is melted. Serve over pasta.