Preheat the oven to 375 degrees. Grease a 1-1/2 quart casserole with oil spray. Cook sausage in a pan over medium-high heat. Drain off grease. Stir in optional chile paste. Cover tomatoes with water in a microwave-safe dish and nuke on high until softened-about 2 minutes. Drain off liquid and mince tomatoes. Put the cooked macaroni, sausage, tomatoes and basil into the casserole. Pour the cheese sauce over it and mix gently with a fork. Spread the crumbs over the cheese and spray top with vegetable oil. Bake, uncovered, until the top is browned and the sauce is bubbling, about 30 minutes. Cheese Sauce: Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until bubbly but not brown-about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens.

Bring to a boil. Add salt and pepper to taste, lower the heat and whisk in cheese. Cook, stirring, 2 to 3 minutes more. Serves s 4.

From the Denver Post Food Section 11/4/94