This is an incredibly rich baked pasta dish, with a combination of cheddar, Gorgonzola, and Brie in the sauce. A stir-fried or steamed green vegetable makes a nice contrast of color and texture.
1 pound Sweet Italian Sausage links, Luganega links, or purchased sausage
1 pound spinach fusilli
1 cup light cream
1/2 cup dry white wine
11/2 cups grated sharp cheddar, divided
1 cup grated Gorgonzola
1 cup diced Brie, rinds removed
2 tablespoons chopped fresh sage or 2 teaspoons dried
1 tablespoon fresh thyme or 1 teaspoon dried
Salt and freshly ground black pepper to taste
4 ripe plum tomatoes, cored, seeded, and thinly sliced
1/2 cup Italian breadcrumbs
2 tablespoons chopped fresh parsley
1. Preheat the oven broiler and line a broiler pan with heavy-duty aluminum foil. Prick sausages on all sides, and broil 4 to 6 inches from the broiler element for 5 to 7 minutes, or until cooked through and no longer pink, turning them with tongs to brown on all sides. Allow sausages to sit for 5 minutes, then cut them into 1/2-inch pieces, and cover sausage to foil to keep warm.
2. Preheat the oven to 350°F, and grease a 9 x 13-inch baking pan. Bring a large pot of salted water to a boil, and cook the pasta according to package directions for 2 minutes less than suggested. Drain, and return pasta to the pot.
3. Place cream and wine in a saucepan over medium heat and bring to a boil, stirring occasionally. Stir in 1 cup cheddar along with the Gorgonzola, Brie, sage, and thyme. Stir until cheeses melt, then reduce the heat to low, and simmer, uncovered, for 3 minutes.
4. Place half the fusilli in the prepared pan, and top with sausage slices and 1/2 of cheese sauce. Sprinkle with remaining 1 cup cheddar cheese, and top with remaining pasta and sauce.
5. Cover the pan with aluminum foil, and bake for 15 minutes. Uncover the pan, and bake for 20 minutes. Arrange tomato slices on top, and sprinkle with breadcrumbs and parsley. Bake for an additional 15 minutes. Serve immediately.
Note: The dish can be prepared for baking up to 2 days in advance and refrigerated, tightly covered. Add 10 minutes to the initial cooking time if chilled.