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In salted water, boil pasta to al dente according to package directions. Drain and set aside.
While the pasta is cooking, heat olive oil in a skillet over medium-high heat and add sausage. Break the sausage up with a spoon, stir in the mushrooms and chopped red bell pepper, and cook until there is no more pink in the sausage.
Add garlic, stir well, and cook for 1 more minute.
Stir in red pesto sauce and heavy cream. Mix well, then add in prepared cavatappi pasta. Continue stirring until everything is well combined.
Serve immediately.