Cook the pasta according to package directions, but not until al-dente. cook it just enough that it has a bit of bite to it. drain and set aside.

In a deep dish, heat the olive oil.

Add the chopped garlic and sautee till just softened.

Add the chopped white onion and sautee till translucent. then add the cinnamon.

When the cinnamon releases its aroma, add the mushrooms and a little salt. the mushrooms should just begin to wilt, and release their liquids.

Once the mushrooms are done (the liquid is almost evaporated) add the sliced sausage and stir. the sausage should just shrink a bit and render its fat into the pot.

At this stage, add the pasta sauce and stir.

Add the oregano and basil, and cook till it just starts bubbling.

Season with salt and LOADS of pepper, then add the cooked pasta. mix well to combine and take it off the stove.

Preheat the oven to 180 degrees. transfer the pasta to an ovenproof dish.

Top it generously with the grated mozzarella. pop it in the oven for about 20 minutes (just till the cheese is melted and forms a golden brown crust).

Remove from the oven, let it rest for about 5 minutes. serve with some garlic toast and a fresh salad.