8 oz. thin spaghetti or vermicelli
2 eggs
1/4 c. Parmesan cheese
1/3 c. onion, chopped
2 tbsp. butter
1 c. sour cream
1 lb. Italian style sausage (sweet or hot, casing removed) or 1 lb. mild
bulk sausage
1 c. water
6 oz. can tomato paste
4 oz. Mozzarella cheese, shredded

Break spaghetti in half and cook in boiling salted water. In medium bowl, beat eggs and cheese; add warm drained spaghetti and toss to mix. Line a greased 10 inch pan with spaghetti mixture, forming a "crust". Set aside.

In large skillet, saute onion in butter for 5 minutes or until onion is tender, but not brown. Stir in sour cream. Spoon mixture into spaghetti crust.

In 3 quart saucepan, over medium heat, cook sausage until no longer pink, breaking it up with a spoon as it cooks. Drain. Add water and tomato paste to sausage; mix well. Heat to boiling; reduce heat and simmer uncovered for 10 minutes until slightly thickened; stir once or twice. Spoon over sour cream mixture. Cover pie with foil and bake in preheated oven at 350 degrees for 25 minutes. Remove foil and sprinkle cheese over sausage; bake 3 to 5 minutes longer or until cheese melts. Allow to "set" for 5 minutes before cutting.