I’m still recovering from surgery…”good” times. More on that later. But first a recipe to kick off this rainy morning. I’ll be posting these gluten free recipes here and there on the blog to remind me of where they are and to help anyone out there looking for a gluten free alternative to eats.
This recipe comes from the lovely Daisy Chubb’s Tea and Treats blog! I’ve adapted it to fit my gluten free needs.
1 package Turkey Sausage (I use regular turkey sausage, but feel free to use regular sausage to any spice level you like)
1 green pepper (chopped)
4 cloves of garlic or more if you like (minced)
1 heaping tablespoon dried Basil
1 heaping tablespoon dried Oregano
1/4 teaspoon cayenne pepper (optional)
2 tablespoons tomato paste
1 large can diced tomatoes
6 cups chicken stock
1 package Pasta (I use Heartland gluten free Fusilli)
salt/pepper to taste
1 package Ricotta cheese
1/2 cup Parmesan cheese
1/2 cup shredded Mozzarella cheese
Mix everything in the cheese mixture together and pop in the fridge until you’re ready to serve!
In a large soup pot cook Turkey Sausage until done. Add chopped green pepper to the pot with garlic, and dried herbs. Add tomato paste and stir to combine. Cook for 5-10 minutes until spices are fragrant and paste has started to caramelize.
Add full can of diced tomatoes and chicken broth. Also start to heat your pasta water now. Stir everything together and bring to a boil – once boiling, simmer over low heat for 30 minutes. Start cooking the gluten free pasta now in a separate pot…trust me.
Once everything is good and cooked….
Prepare your bowl with as much of the cheese mixture as you like in first and put the cooked pasta on top. Spoon the hot soup over top, add salt and pepper and let the cheese melt a bit. And enjoy!
Look for more recipes coming soon!