• 13.5 oz. Whole wheat linguini (or your whole wheat pasta of choice)
• 4 Tbsp. Black Israeli pepper
• 2-3 Tbsp. Sea salt
• 3 Tbsp. Extra virgin olive oil
• 4 cloves Garlic
• 1 lb. Ground veal (or turkey)
• 1 large Green bell pepper, thinly sliced
• 3 large Portabella mushrooms, cleaned and chunked (including stems)

• ½ of 14.5 oz. can Dei Fratelli Peitite Diced Tomatoes
• 1 heaping Tbsp. Ground chipotle (or more to taste for added heat)
• 1 heaping Tbsp. Sage
• 1 heaping Tbsp. Marjoram
• 1 heaping Tbsp. Oregano
• 1 heaping Tbsp. Basil
• A lb. Blue Cheese*
• A ½ cup Parmigiano reggiano, shredded
• 2 Tbsp. Butter (optional)

Preparation:
Heat oil over medium heat in a large pan. Add water to large pot and season with sea salt and Israeli pepper. Add garlic to oil. Combine all remaining spices with the veal. Brown veal in heated oil and garlic. Once veal takes on brown, caramelized color, add bell pepper and mushrooms. Keep heat at medium. Stir to combine and tightly cover. Cook until mushrooms are reduced and peppers are soft. Cook pasta in the pepper and salt water until al dente. Add tomatoes to veal mixture when adding pasta to water. Drain pasta, making sure to keep all remnants of pepper with pasta. Return pasta to large pot. Add all cheeses and veal mixture (with juices). Combine all until blue cheese is evenly distributed throughout dish and mostly melted. If there is not enough liquid while combining, add 1-2 Tbsp. of butter to aid combining.

* A stronger blue cheese is preferable as it will give a sharp compliment and excellent balance to the Israeli Pepper. A milder blue cheese is also good for those who want less of that flavor, but the balance of the spices will change.