1 pound spaghetti
1 pound pimento cheese
3 tablespoons white wine
1 1/2 tablespoons vegetable oil
4 ounces crushed tortellini pasta
16 ounces spicy Italian sausage
1/2 pound Italian sausage, sliced
8 ounces shredded mozzarella cheese
8 ounces shredded mozzarella cheese
1/2 cup white wine
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, mix spaghetti, cheese, wine and oil. Stir into skillet to coat. Sprinkle with crushed tortellini and add sausage. Remove from heat and mix with spaghetti mixture.
Return pasta mixture to skillet and stir gently to coat; add 2 tablespoons of olive oil and stir until butter is melted.
Spoon into a large bowl. Cover and let stand for 10 minutes; drain excess. Refrigerate pasta for 1 hour, stirring occasionally. Drain pasta and toss with cheese mixture.
Place 1/2 cup of cheese mixture on one side of each pasta. Arrange pizza over pasta, dredge in mozzarella cheese and sprinkle with tortellini mixture. Cover edges of salad with cheese and sandwich.