8
ounces piccolini or mini farfalle (bowtie) pasta cooked (usually half
the box)
1
lb. Italian ground sausage
½
ham, chopped finely
½
teaspoon sage
¼
teaspoon pepper
2
eggs
1
Tablespoon Tone's Spicy Spaghetti Seasoning
8
oz. Shredded Asiago cheese
Boil
the pasta in a pan.
Brown
and crumble the ground sausage until well browned.
Add
ham and brown a little more.
Add
the sage, pepper, and Spaghetti Spices and stir well.
Drain
the pasta and add to the skillet of of meat mixture.
Stir.
Add
the eggs, one at a time, stirring constantly. The heat from the pasta
will cook the eggs.
Add
the Asiago Cheese and stir well.
Serve
and enjoy.
