Spring is here in Oz. Naturally, this means beers, barbeques, salads and sausages. The latter of which were laying around in my fridge waiting to be eaten midweek. I love sausages. Hot. Meaty. Gluten Free (of course!). Barbecued with onions and a little barbeque sauce in some (now gluten free) bread. Don't forget that gluten free beer, short shorts, sunscreen and a backyard of men barricking for different ports teams too!
Yes. I love my barbeques. This recipe, funnily enough, isn't to do with barbeques (oops!) but it IS to do with sausages...because what do you do when you've got a dozen in your fridge and don't feel like a hot dog (because your man isn't really a fan of 'snags' and is slightly allergic to onion?) plus youe don't have any potatos to make bangers and mash? Well.... you get a little more creative,a little spicy and make Capsicum & Sausage Gluten Free Pasta with Ricotta and my gosh this was delicious. Better yet - the man lapped it up!
Capsicum & Sausage Pasta with Ricotta
250g Gluten Free Pasta
500mls (2cups) Gluten Free Pasta Sauce
4 Gluten Free sausages
6-8 button mushrooms, washed, sliced
1 red capsicum, chopped
1/2 onion, diced
handful of kalamata olives, whole or sliced
1 red chilli to taste or 1tblspn gluten free sweet chili sauce
Boil a large pot of water and cook the gluten free pasta according to the instructions. Drain with hot water.
Meanwhile, cook the sausages until just done and remove from frypan and slice thickly.
Heat a tablespoon olive oil in the warm frypan and add the onion and cook until soft. Add the mushrooms and capsicum and saute lightly. Add the gluten free pasta sauce and stir until warmed through. Add the olives and chilli and sausage. Stir and add the cooked gluten free pasta. Heat on a low heat until hot.
Spoon into bowls and top with some fresh ricotta cheese and pepper.