Ingredients:

• 3 large yellow bell peppers
• 1 large onion
• 3 garlic cloves
• 3 tbl olive oil
• 1 1/2 cups heavy cream
• 1 1/2 pounds mushrooms
• 2 medium red bell peppers
• 2 medium orange bell peppers
• 1 pound ziti
• 8 scallions (green part only)
• 2 cups freshly grated Parmesan cheese
• 1 1/2 pounds sweet Italian sausage links

Preparation:

Boil sausage links in a saucepan with enough water to cover (boil for about 40 minutes).  This removes much of the grease.  Cool sausage and chop into 1/2 inch pieces.  No need to remove casing.

Chop yellow bell peppers and onion and mince garlic.  In a 3- to 4- quart heavy saucepan cook yellow peppers, onion and garlic in 1 tbl. oil, covered, over moderately  low heat.  Stir occasionally and cook until peppers are soft, about 30 minutes.  Stir in the cream.  In a blender, puree mixture in batches (use caution when blending hot liquids).  Transfer blended sauce into a large bowl and season with salt and pepper. 

Thinly slice mushrooms lengthwise and cut red and orange peppers into strips.  In a deep large heavy skillet cook mushrooms and peppers in remaining 2 tbl of oil over moderately high heat, stirring occasionally, until peppers are softened and most of the liquid is evaporated, about 8 minutes.  Season with salt and pepper and stir in sausage pieces.

Preheat oven to 375 degrees

Fill a 6- to 7- quart kettle with salted water and bring to a boil.  Stir in ziti and cook until just tender, about 10 minutes.  Reserve 1 cup of pasta cooking water and drain ziti well in colander.  Rinse ziti and drain well.  Thinly slice scallion greens.  Into sauce stir ziti, mushroom mixture, scallions, 1 and 1/2 cups Parmesan, the reserved cooking water and salt and pepper to taste.  Spoon mixture into a 3-quart shallow baking pan dish and sprinkle with remaining Parmesan cheese. 

Bake until hot and pasta begins to brown, about 30 minutes.

Serve with garlic or focaccia bread