In a large bowl mix together the pork, garlic, fennel, oregano, crushed red pepper, 1 tsp salt, and 1/4 tsp black pepper until well combined.
Add the olive oil and pork mixture to a dutch oven or large pot over medium-high heat and cook, while breaking up the pork, until browned, about 6 minutes.
Add the onion and mushrooms to the pot and cook, stirring occasionally, until mushrooms have browned, about 5 minutes.
Add the tomatoes to the pot and cook, stirring occasionally while breaking up the tomatoes, until the liquid in the pot begins to boil rapidly.
Reduce the heat to medium-low and simmer, stirring occasionally, while you cook the pasta.
Bring a large pot of salted water to a boil and cook the pasta according to package directions then drain and set aside.
Slowly stir the heavy cream into the sauce then return to a boil over medium-high heat.
reduce the heat to medium-low and simmer until heated through and thickened a bit, about 5 minutes.
Take the sauce off the heat then stir in the cooked pasta until combined and season with salt & pepper to taste.
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