Cummulative Rating
N/A Servings
Serves 6-8 Difficulty
medium
Ingredients
3/4 pound gf penne 1 pound ground pork 1/2 pound lean bacon, chopped 1 teaspoon salt 1/4 teaspoon freshly ground pepper 2 juniper berries, crushed Pinch of ground allspice 1 teaspoon paprika Zest of 1/2 orange 3 Tablespoons olive oil 1/3 cup onion, chopped 1 each, red, green & yellow bell peppers, seeded & diced 1 garlic clove, minced 1/2 teaspoon salt Fresh ground pepper 1/4 pound gorgonzola 3/4 cup cream 2 egg yolks 2 Tablespoons mixed fresh herbs (thyme, parsley & rosemary) 1/3 cup parmesan cheese, grated
Directions
Cook pasta in boiling water until almost done. Drain and rinse with cold water.
In a medium bowl combine ground pork and bacon, mixing with 1 teaspoon salt, juniper berries, allspice, paprika and orange zest. Refrigerate for 2 hours.
Preheat oven to 400 degrees F.
Add meat to a large non-stick skillet and brown over medium-high heat. Transfer to paper towels.
In same skillet, heat 3 tablespoons oil over medium heat. When hot, add onion and cook until translucent. Add peppers, garlic, 1/2 teaspoon salt and season to taste with pepper. Cook for 5 minutes.
Toss sausage and bacon mixture with pasta.
Cover bottom of a large casserole with pepper mixture and then meat/pasta mixture. Sprinkle gorgonzola over top.
In a small bowl, mix together cream, egg yolks and herbs; pour over casserole.
Bake for 40 minutes. Halfway through cooking time sprinkle top with parmesan cheese.
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