DIRECTIONS:
1. In a large pot of salted boiling water, drop the Brussels sprouts previously trimmed and cut in half.
2. Chop the fontina in small cubes, set aside.
3. After 5 minutes, drop the pasta in the boiling water and stir.
4. After 5 more minutes, add the broccoli and continue cooking for 5 more minutes.
5. Drain the pasta and put 1/2 of it in a baking dish, add 1/2 of the chopped fontina and 1/2 of the parmesan.
6. Add the rest of the pasta and top with the fontina and parmesan.
7. Place under a cheese melter for a few minutes.
8. Melt butter, add onion, garlic, and sage leaves, and when brown, add the diced tomatoes and pour on the pasta. Serve immediately.
