1 package active dry yeast

1 tablespoon sugar

3/4 cup lukewarm water (105 to 115)

3 cups plus 6 tablespoons all purpose flour

2 1/2 tablespoons extra-virgin olive oil

2 1/2 teaspoons salt

1/2 pound hot Italian sausage

1/2 pound sweet Italian sausage

4 tablespoons unsalted butter

1 large onion, minced

2 large garlic cloves, minced

1 teaspoon freshly ground pepper

2 teaspoons basil

2 teaspoons oregano

2 teaspoonsthyme

1 cup hot mlk

1 egg, lightly beaten

1 cup dry rigatoni, cooked

1 can (16 ounces) Italian peeled tomatoes, drained and chopped

2 cups freshly grated Parmesan cheese

1/4 cup chopped parsley

1.In a small bowl, combine the yeast, sugar and 1/4 cup of the water. Let stand until the yeast foams, about 5 minutes.

2.In a food processor fitted with the dough blade, combine 3 cups of the flour with the olive oil, 1/2 teaspoon of the salt and the yeast mixture. With the machine on, pour in 1/4 cup of water and process until the dough forms a ball. (You may need an extra tablespoon of water depending on the humidity.) The dough will be soft and slightly sticky.

3.Turn the dough out onto a lightly floured surface and knead for 1 minute; knead in 2 more tablespoons of flour, if necessary, to form a smooth, shiny dough. Transfer the dough to a large oiled bowl and turn to coat. Cover with a towel and let stand in a warm place until doubled in bulk, about 1 1/2 hours.

4.Place the sausages in a medium saucepan with water to cover. Cook over moderately low heat until firm, 12 to 15 minutes. Skin the sausages and slice 1A inch thick.

5.In a large skillet, melt the butter. Add the onion, garlic, pepper, basil, oregano, thyme and the remaining 2 teaspoons salt. Cook over low heat, stirring occasionally, until the onion is soft, about 10 minutes. Stir in the remaining 1/4 cup flour until blended and cook for 30 seconds. Whisk in the hot milk and cook, stirring occasionally, until thick and bubbling, about 5 minutes. Scrape into a large bowl and beat in the egg. Fold in the cooked rigatoni, hot and sweet sausages, tomatoes, Parmesan cheese and parsley.

6.Preheat the oven to 375 deg Lightly oil a 10-inch springform pan. On a floured surface, roll out the dough to form a circle 20 inches in diameter. Fold the dough in half and then into quarters, then unfold the dough into the pan, letting any excess drape over the edge. Spoon the filling onto the dough and spread it evenly. Gather together the overhanging dough in the center leaving a small hole in the middle for steam to escape during baking. Brush a little additional olive oil over the top and bake for 1 1/2 hours, or until golden brown. Serve hot or at room temperature, cut into wedges