8 oz. vermicelli
2 eggs
1/4 c. grated Parmesan
1/3 c. green onion, chopped
2 tbsp. butter
1 c. sour cream
1 lb. sweet Italian sausage, casings removed
1 c. water
1 (6 oz.) tomato paste
4 oz. shredded Mozzarella cheese

Break spaghetti in half and cook, drain. In medium bowl, beat eggs and Parmesan cheese. Add spaghetti and toss to mix. Line a greased 10 inch pie pan with spaghetti mixture to form "crust", set aside. In large skillet, saute onion in butter until tender. Stir in sour cream. Spoon mixture into crust. In 3 quart saucepan cook sausage over medium heat until no longer pink, breaking it up. Drain fat. Add water and tomato paste to sausage, mix well. Heat to boiling. Reduce heat and simmer uncovered for 10 minutes until thickens. Spoon over pie crust. Cover pie with foil in preheated 350 degree oven 25 minutes. Remove foil and top with Mozzarella cheese. Bake 3 to 5 minutes so cheese melts. Makes 6 servings.