Spicy Sausage, Spinach, Red Pepper Pasta (GLUTEN FREE)

Oh ya. You read that right…. GLUTEN FREE!!


I’ve fallen in love with Trader Joes Corn Pasta. It’s spectacular. Seriously so much better than crumby ol’ wheat flour cr**.  The flavour is better, the texture is better – it’s just better. 

My roommate and I are guilty of ordering food every so often.. Yes. I know. I do. Don’t judge…..

Anyways, we order this spectacular pasta dish that is loaded with Rosé Sauce and butter, and it’s portion is about fifty times bigger then something a horse should eat, let alone a human being. You know, the good stuff.  So, I had this ridiculous craving for it last night, but have been trying to stay away because it’s like the worst kind of drug, a terrible addiction, and I just need to stop…. 

Having said all that, and shown you my true colours when it comes to food vices, here is my version of this wicked pasta but as healthy as I can make it, and without all the bloating power of gluten! 


Spicy Sausage, Spinach, Red Pepper Pasta
Serves 4 

Ingredients; 
  • EVOO
  • 2 hot Italian sausage links, cut into bite size chunks
  • 1 red bell pepper, cut into thin slices
  • 3 cloves garlic, thinly sliced
  • 1 cup low sodium chicken stock
  • 1/2 cup grape tomatoes, sliced in half
  • 3 cups baby spinach, washed and dried
  • 1/2 cup almond milk (unsweetened)
  • 2 Tbsp pasta water
  • 1 package corn penne
  • Freshly grated Parmesan cheese, optional

Method; 
Bring a pot of water, for pasta, to a boil.

In the meantime, heat a tablespoon of EVOO in a large frying pan on medium high heat.  When hot, brown the sausage pieces, then toss in the red pepper.  Tossing frequently to make sure it doesn’t burn.

Add the garlic, and toss again.  Cook for approximately 4 minutes, until the sausage is cooked through and the pepper has softened.  Add in the chicken stock, and bring to a boil, scraping up the brown bits on the bottom of the pan.

By this point you should be dropping the pasta into the boiling salted water.

Add the tomatoes and half the spinach to the frying pan, and combine.  Reduce the heat to medium low to allow the sauce to reduce.

When the pasta has finished cooking (is al dente), strain but reserve some of the cooking liquid.  Add about a couple of tablespoons of cooking water to the frying pan, along with the almond milk.  Toss in the leftover spinach, and then the pasta on top.

Combine thoroughly.  The sauce will thicken with the starch coming off the pasta, and from the pasta water.  Toss in a handful of Parmesan and combine again.

Serve hot, topping with some more cheese if you choose.



I hope you enjoy!!

XOX
Ally
Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *