2 lbs. spaghetti
1/4 lb. (1 stick) plus 4 tbsp. unsalted butter
2 1/4 lbs. sweet Italian sausages
2 med. onions, chopped
1 jar (9 1/2 oz.) pimento-stuffed olives, drained and sliced (2 1/2 c.)
8 eggs, lightly beaten
3/4 c. chopped parsley
3 red bell peppers, diced
1 1/2 tsp. salt
3/4 tsp. freshly ground pepper
1 lb. Mozzarella cheese, grated
Parmesan Cheese Sauce

Preheat oven to 375 degrees. Drop the spaghetti into a large pot of boiling, salted water and cook until tender but still firm to the bite, 10 to 12 minutes; drain. Dump the spaghetti into a very large bowl and toss with the butter.

Remove the sausage from its casings and crumble into a large skillet. Fry, stirring to break up any large lumps, until lightly browned, about 10 minutes. With a slotted spoon, transfer the sausage to the bowl with the spaghetti.

Pour off all but 2 tablespoons of fat from the skillet. Add the onions and cook until softened and translucent, about 5 minutes. Add the red peppers and cook 1 more minute. Add to the spaghetti. Add the olives, eggs, chopped mushrooms, parsley, salt and black pepper. Toss to mix well.

Turn half the spaghetti mixture into a very large buttered and floured shallow baking dish. A 15-inch paellapan, 2 baking dishes or springform pans can be used if you don't have one large enough to hold the entire torta. Sprinkle with the Mozzarella cheese to cover evenly and top with the remaining spaghetti mixture. (The recipe can be prepared to this point up to a day ahead. Refrigerate, covered; add 5 to 10 minutes to the baking time if placed in the oven cold.)

Cover with foil and bake the torta for 45 to 50 minutes or until heated through. Serve with Parmesan Cheese Sauce.

PARMESAN CHEESE SAUCE:

1/4 lb. (1 stick) plus 4 tbsp. unsalted butter
3/4 c. all-purpose flour
5 c. milk
1/2 c. dry white wine
1/2 lb. Parmesan cheese, freshly grated
Several dashes of cayenne pepper, to taste

In a heavy, medium saucepan, melt the butter over moderate heat. Add the flour and cook, stirring, for 3 to 5 minutes, without allowing the mixture to color.

Whisk in the milk and wine. Bring to a boil, whisking until thick and smooth. Reduce the heat and simmer, stirring frequently, for 10 minutes. Stir in the cheese and cook until melted. Season with salt and cayenne pepper. (The sauce can be made ahead. Dot with butter, cover and refrigerate. Reheat, whisking until smooth. If the sauce is too thick, thin with milk.)