We brought our blended noodles together for this dish. We also made a version of our pepperoni bolognese. A written recipe can be found in our book, Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table. The cocoa and pumpkin noodles stood up to and were complemented by the rich flavors of the sauce. The backbone to this version of the bolognese was the addition of ground bacon. The smoky notes and natural fat added an intriguing depth to the sauce. We finished the pasta with a generous amount of grated smoked Parmigiano Reggiano.
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