Salty bacon and ground pork cooked with apples and earthy kale and carrots for a sweet and salty experience like none other. This recipe is unique because the pasta sauce is made from apple cider balanced with chicken stock and cream cheese. You've got to try this amazing combination.
Course Main Course
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
1.5Cnon-alcoholic apple cider
4ozgarlic and chive cream cheeseroom temperature
2honey crisp apples
¾Cgrated parmesan cheese
Bring a large pot of water to a boil. Season the water with a generous tablespoon of salt.
While the water comes to a boil, dice the onion and peel and dice the carrots. Rinse the kale well and remove from the stem. Cut into large strips. The kale will wilt down quite a bit after being cooked so don't cut it too small. Cut the bacon strip in half vertically and then cut into ½-inch pieces.
Once the salted water has come to a boil, add the egg noodles and cook until al dente based on package instructions. Drain the pasta once cooked and coat with a bit of olive oil to avoid sticking. Set aside.
In a large dutch oven or heavy bottom pan, add 1 Tb of olive oil and the bacon pieces. Turn the heat on to medium-high and sauté the bacon, stirring occasionally, until well browned or for 5-7 minutes. Next, add the onion and carrot. Cook for another 5-7 minutes until the vegetables have softened and begun to brown on the edges.
Add the ground pork next and break up the meat into bite size pieces. You can use a wooden spoon for the job or check out the awesome gadget I've linked to above. A ground meat chopper is so handy! Cook the pork for about 10 minutes until it is cooked through and no pink remains.
While the pork is cooking, dice the apple into half-inch chunks. There is no need to peel the apple. The skin will soften while the sauce cooks. Next add the salt, pepper, dry mustard, paprika, and garlic powder. Mix well to combine. Add the apple and cook for about 3 more minutes or until the apple barely start to soften.
Last, add the chopped kale and cook for another 2-3 minutes until the kale is wilted and well combined.
To begin making the sauce, add the apple cider and chicken stock to the pan. Stir well so that you lift all the yummy pan drippings from the bottom of the pan. Cut the cream cheese into chunks to help it break down faster in the sauce. Add to the pan and stir occasionally until well combined. Reduce the heat to medium and let the sauce low boil for about 12 minutes or until it has reduced by about half.
Last, add the juice of 1 lemon, thyme, and ½ C grated parmesan to the sauce. Reserve the remaining ¼ parmesan for garnish. Stir to combine and continue to cook until the cheese is melted. Add the cooked pasta and mix well to combine.
At this point, the pasta is ready to serve or you can make the dish ahead. If eating right away, garnish with the remaining ¼ C grated parmesan and enjoy!
If you're making ahead, pour the pasta mixture into a lightly greased 9" x 13" casserole dish. Top with the grated parmesan and cover with foil. The dish will keep in the fridge for up to 3 days before baking. When ready to eat, place the covered dish into a preheated oven at 350 degrees and cook for 30 minutes. Uncover and bake an additional 15 or until golden and bubbly.
Pork, Bacon and Apple Pasta Bake https://cookingandcussing.com/pork-bacon-apple-pasta-bake/