1. Bring a large pot of salted water to a boil and cook the macaroni until al dente according to package instructions.

2. Meanwhile, heat a skillet over medium heat. Squeeze the meat out of the casing of the salsiccia and add it to the skillet. Cook, stirring occasionally, until browned and cooked through.

3. Drain the cooked macaroni and set aside. Prepare the rice according to package instructions.

4. In a separate skillet, melt the butter. Add the flour and whisk to make a roux. Gradually add the beef stock, whisking constantly, until it comes to a boil. Reduce heat and simmer until thickened.

5. Add the pasta sauce to the roux and mix well. Add the salsiccia and cooked macaroni, and mix everything together. Season with salt and pepper.

6. Divide the cooked rice onto plates and top with the salsiccia macaroni mixture. Serve with freshly grated Parmesan cheese, if desired.