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1
Bring 6 quarts water to a boil and add 2 tablespoons salt.
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2
Preheat oven to 400 degrees.
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3
Cook pasta according to package instructions but remove 1 minute early.
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4
Drain and refresh with cold water and drain again and set aside.
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5
Place cool cooked sausage in food processor and pulse until ground but not much.
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6
Place in a large mixing bowl and add prosciutto cotto, eggs, 1/2 cup grated cheese and 1/2 cup chopped parsley and mix well.
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7
Season with salt and pepper and carefully stuff, using a piping bag or a small spoon, into pasta tubes.
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8
Layer pasta tubes in an oiled 8-inch by 10-inch baking dish, alternating with tomato sauce and grated cheese, until dish is full.
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9
Place in the oven and cook 15 to 20 minutes until golden brown and crispy on top and serve.
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10
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
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11
Add the thyme and carrot and cook 5 minutes more.
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12
Add the tomatoes.
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13
Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes.
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14
Season with salt to taste.
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15
Serve immediately, or set aside for further use.
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16
The sauce may be refrigerated for up to one week or frozen for up to 6 months.
