2 Hot Italian sausages (3oz each) 2 cups heavy cream 1/2 cup chicken stock 1/2 cup peccrino romano grated 1/2 cup fontina shredded 2 tlbs ricotta 2 jalapeno peppers chopped 6 fresh sage leaves 1 tsp kosher salt 1 red pepper thinly sliced 1 yellow pepper thinly sliced 4 tlbs butter, melted 1 pound penne rigate or rotini
Preheat oven to 350 degrees. Parboil sausages in water to cover for 8 minutes. Drain & cool, slice into 1inch thick rounds. Bring 5 quarts water that is salted to a boil. In a large bowl mix: sausages with cream, stock, cheeses, jalapeno, sage & salt. In small bowl toss bell peppers with butter. Parboil pasta for 4 minutes. Drain and fold into other ingredients in a large bowl. Divide among 6-8 shallow ceramic baking dishes. Place pepper on top. Bake until brown & bubbly (7-10 minutes).
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