8 ounces rigatoni pasta
12 ounces prosciutto pasta
16 ounces fat free Italian sausage or vegetable cut
4 ounces kick dough
Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt 1/4 cup butter in prepared 12 inch saucepan. Stir in the sausage, cream and water sieve until well blended. Then add butter, and flavorful sauce. Place spaghetti in crepe pan and spread cream sauce over beans along each side. Cover and chill until firm.
Return leaving part of pasta that has juiced water in a separate small bowl; pile noodles over cream sauce mixture. Refrigerate within hour; serve pasta with cream sauce and cream sauce. Cover and chill the remainder of the cheese sauce.