Heat oil. Add sausage (out of casings), onion, garlic and sauté. Add wine and simmer until evaporated. Add tomato sauce. Bring to boil, reduce heat and simmer for 10 minutes. Add cream and truffle oil. Stir and simmer for 10 minutes. I usually simmer mine longer.
Cook sausage. Drain. Cook onion in a small amount of butter. Add to sausage. Stir in cream cheese. Roll up in pastry dough. Bake at 400 degrees for 20 minutes or freeze. If freeze, bake at 450 degrees for 10 minutes, then 400 degrees for one hour or more. Let rest before slicing.
Brown sausage and onion. Mix with rest of ingredients in Pyrex dish. Bake covered for 45 minutes at 350 degrees.
Slowly sauté sausage in bite sized pieces with onion in olive oil. Add zucchini and egg plant and garlic and sauté. Add tomatoes, parsley, salt and pepper. Add tomato paste. Cook for about 20 minutes on low heat. Sprinkle cheese liberally over top. Serve. You can throw anything else you have into this, i.e. green peppers, olives, etc.
In a large skillet, sauté the sausage in a little olive oil, breaking it apart with a fork until crumbled and lightly browned. Remove the sausage only and sauté the onion in the remaining oil (adding a bit more oil if the remaining quantity seems insufficient.) Cook the onion until it is golden brown and then add back the sausage. Add 1 cup+ chicken stock and the peas, cooking together for five more minutes. Add salt and pepper to taste. Meanwhile, cook the pasta until just before al dente. Drain the pasta and add it to the sauce cooking for additional minute. Place it into a large serving bowl and mix in the cheese. Sprinkle each bowl with a little cheese. Sserve immediately. Sserves 4-6;.
Mix all of the above together and bake in a greased Pyrex casserole at 350 degrees for 25-30 minutes.