Grease large casserole dish, any shape is fine, which holds 2-1/2 to 3 quarts (9"x13" is fine, or I used a deep 9"x11"). Preheat oven to 350 degrees.
Cook penne pasta according to package instructions. Remove from heat when still al dente, after 10 to 15 minutes cooking time. When you pour off the salted cooking water, reserve 1/2 cup of it. Put strained pasta back in its cooking pot with the 1/2 cup water. Set aside.
Heat large skillet over medium-high heat. Add 2 pounds pork and 2 teaspoons sea salt. Cook, breaking up the meat, until most of the pink is gone, about 8 minutes. Add herbs: oregano, basil and onion powder. Cook another 1 to 2 minutes. Then turn off the heat and set aside. (This recipe assumes you are using full-fat pasture-raised high quality pork. Do not use lean ground pork. If your pork is not high-fat, add two tablespoons lard or other fat to the pan while the meat cooks.)
In second skillet, heat the 1 Tablespoon lard (or fat of choice) over medium-high heat, and sauté onions, carrots and celery + 1 teaspoon remaining sea salt, stirring often, for about 8 minutes, until softened and browned in spots. Turn off heat. Set aside.
To large pot with pasta, add artichoke hearts, capers, olives, Nomato (or tomato) Sauce, cooked sausage and sautéed veggies. Stir together well. Pour into greased casserole dish. Top with either slices of chilled Dairy-free Cheese or warm, soft freshly made cheese.
Bake about 40 to 45 minutes, times will vary just slightly based on casserole dish size and depth. Edges of casserole will have tiny sizzling bubbles and be browned slightly. Cheese will be puffed, golden and melted inside. If you used sliced cheese, you may wish now to smash it around a bit and broil it. If so, remove casserole, use the tines of fork to smash cheese around a bit so the pieces run into eachother; smooth it out so it looks nice. Sprinkle with additional oregano if you wish. Broil on low heat (to protect casserole dish) for about 5 minutes. Remove from oven, allow to cool 5 to 10 minutes. Serve!