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Sweat the chopped onion and garlic in a pan with a little olive oil until
translucent and then add the whole sausage. When well browned add the
tomato paste, the drained peeled tomatoes, a pinch of salt and freshly
grated pepper.
Bring the sauce to a boil and add 3/4 cup of hot water. When simmering, cover
and let cook for about 40 minutes over a moderate flame.
Cook the pasta separately in a large pot of salted boiling water and drain it
when it is still "al dente," firm to the bite, about 8 minutes.
Return the pasta to the pot and stir in the sauce, the steamed brussel
sprouts and the diced Asiago cheese. Pour into a buttered baking dish.
Sprinkle with dabs of butter and the grated sharp Asiago cheese.
Place in a hot oven at 450°F for 15 minutes. Serve the pasta straight from the
oven dish.
Serves 4.
Recipe courtesy of The Italian Trade Commission.
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