This colorful pasta was a gift from my cousin and her husband who visited Venice on their honeymoon a year ago. Much as I would like to save it as a souvenir, the temptation to try it was far greater than my intention : ) I ended up cooking it with some Italian sausage and asparagus as the main ingredients. The Italian sausages were cut up and browned in olive oil. Drain and set aside. Season the asparagus spears with salt, pepper and drizzle with olive oil. Roast or broil until tender but not overcooked. Combine together some olive oil, fresh minced garlic, finely chopped parsley or basil leaves, salt and pepper. Transfer the cooked Italian sausages and roasted asparagus in a serving platter. Toss with grated parmesan cheese and olive oil mixture. Serve with additional grated parmesan cheese.