I love pasta with pink sauce. Also love pasta with crumbled sausage and mushrooms, so when I saw this pasta on "Cooking with Nonna", I had to make it. This is my interpretation, where I use tomato paste rather than sauce.
Mushrooms are extremely good for you (a superfood), and I think adding them to pasta dishes is a great way to eat them without having an overwhelming mushroom flavor or a ton of their sometimes strange texture.
Definitely look at my story/highlight on Instagram (@simply_alessandraa) for a visual because I did not measure when I made this and it helps to show what it should look like. This is easy, though, and hard to do anything wrong. The most important thing is to make sure you have enough sauce for all your pasta. Depending on the size of your onion and how many mushrooms you use, it's possible to fall slightly short. I would suggest not adding the entire Lb of pasta from the pot when you make it just in case (I fell short and had about 1/4 lb leftover dry pasta). And always make sure to save and then add the pasta water.
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