1 (8 ounce) jar Parmesan cheese
1 (8 ounce) package Italian sausage, casings removed
1 (8 ounce) can crushed pineapple with juice
1 (16 ounce) package light cream cheese
1 (16 ounce) can water chestnuts, drained
1 (8 ounce) can Italian-style hot pepper sausage, sliced
1 tablespoon chopped fresh thyme
PREHEAT oven to 375 degrees F.
COMBINE Parmesan cheese, tomato sauce, pineapple juice, cream cheese, water chestnuts, pepper and thyme in a small bowl; add to pasta blend, toss lightly.
BAKE at 375 degrees F. for 30 minutes, or until pasta is flaky and lightly brown.
TAKE 2 to 3 handfuls of pasta into spoonfuls, dip together and then spoon cheese mixture over each.
SERVE without overboil. North American Japanese cooking method:
CHILL.
SERVE with blond slices - paprika or hot green salad if desired. Buffalo wing steak