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

Break spaghetti in half; cook according to package until just tender. Drain. In medium bowl, beat eggs and cheese; add warm, drained spaghetti and toss to mix. Line greased 10 inch pie pan with spaghetti mixture, forming a "Crust".

In large skillet, saute green pepper and onion in butter for 5 minutes or until onion is tender, but not brown; stir in sour cream. Spoon into "Crust".

In 3 quart saucepan over medium heat, cook sausage until no longer pink, breaking it up as it cools. Drain off fat. Add water and tomato paste to sausage, mix well. Heat to boiling, reduce heat and simmer, uncovered, 10 minutes until slightly thickened; stir 1 or 2 times. Spoon over sour cream mix. Cover pie with foil and bake 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 so filling firms up a little.