1 medium sweet Italian sausage
2 large tomatoes, chopped
1 medium red onion, cut into 1/2 inch pieces
1 (1 ounce) package cream cheese
1 (1 ounce) package dry onion soup mix
3 tablespoons olive oil
2 tablespoons Italian-style seasoning
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, saute sausage until brown. Drain grease from skillet, be careful not to brown too quickly.
In a medium bowl, dissolve tomatoes, red pepper, cream cheese and onion soup mix in some water until smooth and creamy. Beat in olive oil.
Mix olive oil and cream cheese in small bowl until thickened; spoon over sausage mixture.
Remove one tablespoon of browned grease from skillet, add tomato mixture and saute until onions and mushrooms are golden brown. Drizzle over grappa or cola-based fusilli.
Bake in preheated oven until tomato fusilli are filled and bubbly, about 30 minutes.
Toss tomatoes onto fusilli again with olive oil and juice of 1 lemon. Carefully, top with sliced tomatoes and top with cucumbers. Repeat with remaining ingredients.