5 pounds monosquenza (wheat) pasta
1 onion, chopped
1 egg, beaten
1 (5 ounce) can chopped tomato paste
1 (15.25 ounce) can whole peeled tomatoes
3 tablespoons vegetable oil
1 teaspoon paprika
1 teaspoon cayenne pepper
2 tablespoons white sugar
2 pounds bacon, chopped
1 1/4 cups mayonnaise
1 (8 ounce) package cream cheese
1/2 cup shredded Cheddar cheese
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Place pasta in boiling water and immediately drain.
Meanwhile, in a large bowl, combine egg, tomato paste, tomato paste, Cheddar, salt and pepper. Place pasta in a slow cooker and mix for 5 minutes, adding water as necessary. Let rise several overnight, turning just until halfway cooked.
Preheat oven to 450 degrees F (225 degrees C). Remove jars from the freezer. Preheat oven broiler. Pour 1/2 cup cayenne-spiced tomato paste over pasta, letting it simmer for 5 minutes, until tender but not mushy.