Piggie Piggie Pasta GF

There's something amazingly decadent about cooking with bacon AND sausage together.   Here's two versions of a recipe that use almost identical ingredients that veer off wildly in two different directions with a just a little tweak here and there.  The secret to NOT over eating it, is to only make enough noodles for one serving per person.

The basics:
Bacon, bite size
Brats, bite size
Tomato
Salt
Vinegar
Basil
Beef gelatin
Sugar/Cream of tartar mix
Pasta



Piggie Pasta Italian Style:
I used tomato puree, a few glugs balsamic vinegar, extra basil and brown rice ribbon pasta

Piggie Pasta Asian Style:
I used diced tomatoes with green chilies, a few glugs of rice vinegar, just a dash or so of basil and served over Asian style semi translucent rice noodles.

Cook bacon first to desired crispiness, then add sausage.  Toss in tomato version of choice and season accordingly.  Mix in gelatin, taking care to avoid clumping.  Serve over noodles.
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