Fresh Pasta with Pork and 'Kraut
2 T. butter (Lakes End Cheeses)
2 shallots, diced (Lots of folks have 'em)
1 pound ground pork (Maple Wind Farm)
Salt and pepper
1 c. sauerkraut (Arethusa)
1/2 pound fresh pasta (Savage Garden)
Put a large pot of water up to boil. Heat oil over medium heat. When hot, add the shallots and sweat, stirring. When they are translucent and softened, add the pork. Season with salt and pepper and cook until no pink remains. Taste for seasoning and adjust. Remove from heat and set aside, reserving about a third of the pork for another use (it's great atop an omelette). Add the 'kraut to the pan and mix.
Put lots of salt in the pasta water: It should taste like sea-water when properly salted. Add the pasta, stir to separate the strands, return to a boil, and cook for about 3 minutes, or until the pasta rises to the top of the pot.
Drain and combine with the pork. Add additional salt and pepper to taste. You may need more salt than you think, but when you've added the right amount, each component will taste really flavorful without tasting "salty." Then, little by little, add nutmeg to taste. The flavor should be present in each bite, but not overpowering.
Time to eat!