One Pot Creamy Sausage & Tomato Spaghetti with Gluten Free Brown Rice Pasta
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- ยฝ tbsp olive oil
- 12 chipolata sausages ( 375g ), cut into bite sized pieces
- 300g brown rice spaghetti
- 1 red pepper, chopped
- 200g cherry tomatoes, chopped
- 1 can tinned tomatoes ( 400g )
- 2 cups / 500ml boiling water
- 1 vegetable stock cube
- 10 basil leaves
- 1 tsp oregano
- 2 tbsp creme fraiche
- To garnish (optional):
- 4 basil leaves
- 2 tbsp grated parmesan
Method
- In a large saucepan heat the olive oil and add the sausages. Fry gently for 5-7 minutes until the sausages start to brown. Add the spaghetti, red pepper, cherry tomatoes, tinned tomatoes, boiling water, stock cube, basil leaves and oregano. You may have to snap the spaghetti in two to get it all to fit in. Stir and bring to the boil. Reduce the heat and allow the pasta to simmer for approximately 12-15 minutes or until the water has almost all been absorbed.
- Remove from the heat and stir in the creme fraiche. Garnish with the remaining basil leaves and grated parmesan.