Pasticcio Di Fusilli (Baked Fusilli)

• 13 ounces fusilli
• 1 12 cups peeled tomatoes, drained
• 1 cup fresh asiago cheese, in cubes
• 14 cup sharp asiago cheese, grated
• 4 ounces sweet Italian sausage
• 5 ounces asparagus, steamed
• 12 cup chopped onion
• 4 teaspoons chopped garlic
• 2 tablespoons tomato paste
• 2 tablespoons butter
• olive oil
• salt and pepper

1. Sweat the chopped onion and garlic in a pan with a little olive oil until translucent and then add the whole sausage.
2. When well browned add the tomato paste, the drained peeled tomatoes, a pinch of salt and freshly grated pepper.
3. Bring the sauce to a boil and add 3/4 cup of hot water.
4. When simmering, cover and let cook for about 40 minutes over a moderate flame.
5. 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.
6. Return the pasta to the pot and stir in the sauce, the steamed asparagus and the diced Asiago cheese.
7. Pour into a buttered baking dish.
8. Sprinkle with dabs of butter and the grated sharp Asiago cheese.
9. Place in a hot oven at 450F for 15 minutes.
10. Serve the pasta straight from the oven dish.
11. Serves 4.

fusilli, tomatoes, fresh asiago cheese, asiago cheese, sweet italian sausage, onion, garlic, tomato paste, butter, olive oil, salt

Taken from www.food.com/recipe/pasticcio-di-fusilli-baked-fusilli-270265 (may not work)