Quick to whip up and a sensation for your tastebuds, this particular sauce is ideal with gluten free gnocchi, but also works with any other gluten free pasta. I have this chorizo pasta sauce firmly logged in my mid-week meal repertoire, especially for chilly autumn evenings to warm your tum. If you are feeling fancy and want to try my gluten free gnocchi recipe, you can find it on this website.
- 1 leek
- Half a chorizo ring
- 1/2 a mug of petit pois or garden peas (frozen are fine)
- 4 sundried tomatoes (either from a jar or the deli counter)
- A clove of garlic
- Lots of freshly ground black pepper
- Parmesan flakes (to serve – optional)
Method (Serves 2) (cook your gluten free pasta in the meantime – this sauce should be served piping hot)
- First up, top and tail your leek and give it a good wash to get any mud and gritty bits out from under the leaves. Now slice your leek lengthways and finely slice each length to give you lots of semi-circle rounds. Take a small saucepan, add a knob of butter or olive oil, then gently cook the leeks until soft.
- Chop your chorizo into small cubes then add to the leeks and allow to cook until the lovely tasty chorizo oil has appeared in the bottom of your saucepan. Sizzle gently for 5 minutes.
- Peel and crush the clove of garlic and add to the pan – make sure the heat isn’t up too high at this point, as you do not want the garlic to burn.
- Next, add your petit pois and sundried tomato, stirring into the chorizo mix in the pan. Cook until the peas have fully defrosted and bright green. Then you are ready to dish up.
- Spoon the sauce over your gluten free gnocchi or pasta, then top with plenty of black pepper and a generous pinch of parmesan flakes. Dinner is served!