Creamy Fresh Tomato Mushroom Basil Pasta

I found this in Southern Living. The sauce is incredible. I don't ever bother to seed tomatoes.

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 1 (16 ounce) package dry bow tie pasta or 1 (16 ounce) package rotini pasta
• 1  small onion, chopped (about 1/2 cup)
• 2  garlic cloves, minced
• 2  tablespoons olive oil
• 2  cups  seeded and chopped plum tomatoes (don't really have to seed if you don't want to)
• 1 (8 ounce) package  sliced fresh mushrooms
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon dry crushed red pepper
• 1⁄2 cup  whipping cream
• 3  ounces cream cheese
• 3  tablespoons  chopped fresh basil
• 3  tablespoons  grated romano cheese

Directions

1. Cook pasta according to package directions. Drain and set aside.
2. Saute onion and garlic in hot oil in a large skillet over medium-high heat for 5 minutes or until onion is tender. Stir in tomatoes and next 3 ingredients; cook, stirring occasionally, 10 minutes.
3. Stir in whipping cream, cream cheese, and basil. Cook, stirring constantly, until cream cheese melts and sauce is smooth.
4. Serve sauce over cooked pasta, sprinkle with Romano cheese.