Waste or mistakes never happen in a farm kitchen.....only future animal or plant food.

February 27, 2011

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
Beef gelatin
Sugar/Cream of tartar mix

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.
Monday Mania 
Heart and Soul Blog Hop 
Gluten Free Wednesdays
Ingredient Spotlight : Bacon


  1. How fun! I love the name! My hubby will be completely on board for this recipe! mmm

  2. Great recipe and easy to make too! Love it...

    Thanks for sharing at the hearth and soul hop.

  3. You just know this is my kind of eats - hearty and good (and made with the best possible pork). I love your contribution to the Hearth and Soul hop.