Go Back

Chicken Sausage, Pepper & Onion Pasta {Gluten Free}

Print Recipe
Ingredients Method Notes

Ingredients
  

  • 3/4 lb organic gluten-free pasta blend of brown rice, quinoa, amaranth, corn, etc
  • 3 teaspoons olive oil divided
  • 1 lb chicken sausage pre-cooked, sliced
  • 2 bell peppers sliced you can use yellow, red or green (~3 cups)
  • 1 small onion sliced vertically (~1 1/2 cups)
  • 1 28 ounce can organic crushed tomatoes
  • 8 ounces tomato sauce
  • 1/4 teaspoon red pepper flakes
  • 2 garlic cloves minced
  • 1/2 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • salt to taste
  • 4 ounce goat cheese
  • chopped fresh basil for garnish optional
  • reserved 1/2 cup pasta water

Method
 

  1. In a large skillet heat 1 teaspoon oil, add chicken sausage and brown on medium heat for ~6 minutes. Transfer sausage to a bowl.
  2. Add 2 more teaspoons oil to pan, add peppers and onions and saute for ~5 minutes or until softened. Add crushed red pepper and minced garlic and cook 1 more minute.
  3. Pour in crushed tomatoes, tomato sauce, add sugar, black pepper, basil and oregano. Bring to a boil, the reduce to a simmer for 10 minutes. Stir in sausage and simmer an additional 5-10 minutes or until ready to use.
  4. Boil pasta according to package directions. Before draining reserve 1/2 cup of pasta water. Drain pasta, transfer to a large serving bowl. Add a splash or two of reserved pasta water to the tomato sauce, pour sauce over pasta and top with crumbled goat cheese and fresh basil (optional).

Notes

Depending on the products used, you will likely not need to add any salt to this dish. If you are omitting the sausage, you might need some.