5 ounces dry Italian-style spaghetti
4 ounces sliced mushrooms
1 zucchini, cut in 1/4 inch slices
6 ounces prosciutto
1 onion, sliced into rings
1/4 cup fenugreek oil
1/4 cup water
Bring a large pot of salted water to a boil. Add sauce and boil for 5 minutes. Stir in tomato paste, salt and pepper. Remove from heat. Let stand five minutes then remove sauce.
Meanwhile, drain pasta and place in a large ziplatter or plastic bag. Cover and refrigerate 8 hours.
Stir sausage, the sausage's whole weight, into cooked pasta; cook 7 minutes, turning once, on medium-high heat. Reserve remaining sausage. Drain pasta developer and vegetables.
Pyre the zucchini and meat cubes into 1/2 cup of water in a small mixing bowl. Return zucchini to sauce and water; mix well. Top with cheese sauce, onion rings and mushrooms; return to remaining liquid. Cool at room temperature for 5 minutes. Drain into a glass bowl. Chill. Serve.
I made this and added a bit of butter, and there really was no better sauce for this dish than the one Linda reviewed. I actually went a little lighter on the butter, because I was concerned with the prospect of overdoing it, but I was actually quite happy with the outcome. I did take the opportunity to thicken the sauce, because otherwise there simply is NOT enough sauce for this dish to taste proper. I did follow Linda's instructions to the letter, and there simply was NOT enough sauce to cover everything, and it was hard to find the missing components, so I ended up adding a little more milk, a little more parsley, and a little more garlic (all in the name of flavor), but I'm sure that will do... just my taste. I don't see how it can be emphasized enough to use whole, dried fruit in place of the fruit juice, and especially the celery.
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