Chorizo With Basil Cream Sauce Penne – Gluten-Free
- Prep Time:
- 10 min
- Cooking Time:
- 20 min
- Serves:
- 4
Ingredients
2 uncooked gluten-free chorizo sausages (most butchers have them)
3 Tbsp. butter or extra virgin olive oil, divided
4 garlic cloves, roughly chopped
1 large tomato, roughly chopped
1 fresh red chili pepper, deseeded and chopped (optional)
1 Tbsp. Gf dried basil
1 tsp. GF dried oregano
½ cup gluten-free chicken broth
1 cup heavy cream
1 large red or orange bell pepper, deseeded and thinly sliced
1 cup grated Parmesan cheese plus some for topping
3/4 tsp. sea salt
10 oz. (2 1/4 cups) gluten-free penne pasta
Handful fresh basil leaves, roughly chopped plus some for garnish
Instructions
- Pop the sausages out of their skins, and roll each into 6 balls
- Melt 1 tablespoon of butter/olive oil in a large skillet over medium-high heat Add chorizo balls and sear on all sides until golden brown. Transfer to a plate
- Add 2 tablespoon of butter/olive oil and garlic to the skillet and cook over medium-low heat, frequently stirring, until fragrant, about 1 minute, add fresh tomato, red chili pepper, basil, and oregano and cook 1 more minute
- Stir in chicken broth, cream, bell pepper, Parmesan cheese, chorizo balls and salt. Cover and cook over low heat for 15 minutes
- In the meantime, bring a large pot of salted water to a boil. Boil the pasta until al dente. Just before draining, remove 1/2 cup of the pasta cooking water. Drain the pasta.
- Add hot pasta with 1/2 cup of pasta water to the sauce with basil and stir to combine
- Serve with Parmesan cheese and fresh basil
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