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