1.Preheat the oven to 500 degrees F.

2.Parboil the sausages in enough water to cover for 8 min. This helps rid them of excess fat and ensures that they will be fully cooked in the sauce. Drain the sausages and allow them to cool enough to handle; slice into 1/8-inch thick rounds.

3.Bring 5 quarts of salted water to a boil in a stock pot.

4.In a large bowl, mix the sausages with the cream, chicken stock, cheeses, jalapenos, sage and salt. In a small bowl, toss the bell peppers with the melted butter to coat.

5.Parboil the pasta for 4 min. Drain well and fold into the other ingredients in the large bowl.

6.Divide the mixture among 6 to 8 individual, shallow, ceramic baking dishes (1-1/2 to 2 c. Capacity). Arrange the pepper slices on top in concentric circles and bake until bubbly and brown on top, 7 to 10 min.

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essential to its success. If you cannot find fresh sage, do not substitute dried. Simply eliminate it from the recipe.