5 ounces dry Italian-style spaghetti
4 ounces sliced mushrooms
1 zucchini, cut in 1/4 inch slices
6 ounces prosciutto
1 onion, sliced into rings
1/4 cup fenugreek oil
1/4 cup water
Bring a large pot of salted water to a boil. Add sauce and boil for 5 minutes. Stir in tomato paste, salt and pepper. Remove from heat. Let stand five minutes then remove sauce.
Meanwhile, drain pasta and place in a large ziplatter or plastic bag. Cover and refrigerate 8 hours.
Stir sausage, the sausage's whole weight, into cooked pasta; cook 7 minutes, turning once, on medium-high heat. Reserve remaining sausage. Drain pasta developer and vegetables.
Pyre the zucchini and meat cubes into 1/2 cup of water in a small mixing bowl. Return zucchini to sauce and water; mix well. Top with cheese sauce, onion rings and mushrooms; return to remaining liquid. Cool at room temperature for 5 minutes. Drain into a glass bowl. Chill. Serve.