Name: Chorizo, Ricotta & Sun Dried Tomato Pasta (GF)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: Pasta
Ingredients: 110g cooking chorizo (roughly half a chorizo ring), skin removed; 70g sundried tomatoes (jarred, in oil); 190g gluten free pasta; Zest of 1 lemon; 15g basil leaves; 120g ricotta cheese; Salt & pepper; To serve: parmesan (optional)

Chorizo, Ricotta & Sundried Tomato Pasta (GF)

Jump to Recipe

A delicious pasta dinner in under twenty minutes, with simple ingredients and wonderful flavours, this dish will fast become one of your weekly go to meals. Ideal for those evenings when you want a yummy bowlful of food without having to slave away at the stove.

With chorizo and sundried tomato forming the wonderful base of this pasta dish, add a little summery magic in the form of lemon zest and fresh basil, before finishing with cooling, creamy ricotta cheese. It’s a marriage of ingredients made in heaven!

Do I Have to Use Gluten Free Pasta?

I have coeliac disease so have to follow a strict gluten free diet, however if you aren’t gluten free then of course you can use wheat pasta instead.

For gluten free pastas, my current go to are the ZENB fusili (made from yellow pea, so wonderful for upping your daily protein content and with lots of good nutrients too), Maidea Paccheri or Tesco fusili. All work beautifully for this chorizo, sundried tomato & ricotta pasta dish.

I Love The Sound of This Recipe, Do You Have More Dinner Ideas?

I do indeed! On this website you’ll find plenty of tasty dinner recipes, just have a look through the recipes section. Or if you prefer hard copy recipes check out my cookbook, Eat & Enjoy Gluten Free, which has 100 delicious gluten free recipes that I think you will love. It’s roughly a 50/50 split between meals and baking, with a recipe for every occasion. I think you’ll love it!

What’s Ricotta?

Ricotta is a very mild, creamy Italian cheese. It is very neutral in flavour and is wonderful for both savoury and sweet dishes. I also use it to make a wonderful Strawberry & Ricotta Cake.

You will find it in the cheese section of the supermarket, often near the mascapone and mozzarella. If you cannot find ricotta, mascarpone or cream cheese are suitable substitutes, although the later has a tangier flavour.

Gluten Free Chorizo, Ricotta & Sundried Tomato Pasta Recipe

This recipe will make two tasty portions of pasta. If you need any help along the way or if you have questions, please do message me on social media (@myglutenfreeguide) or email me at laura@mygfguide.com. I’ll get back to you as soon as I can.

If you enjoy this gluten free chorizo, ricotta & sundried tomato pasta recipe, please do leave a review on the recipe card below. It makes a world of difference to me :). You might also like to check out my cookbook for lots more delicious gluten free dinner recipes.

Laura xxx

Serves 2

Chorizo, Ricotta & Sun Dried Tomato Pasta (GF)

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

A quick and easy pasta dish that takes less than 20 minutes to make and is packed with delicious flavours.

Ingredients

110g cooking chorizo (roughly half a chorizo ring), skin removed
70g sundried tomatoes (jarred, in oil)
190g gluten free pasta
Zest of 1 lemon
15g basil leaves
120g ricotta cheese
Salt & pepper
To serve: parmesan (optional)

Instructions

Bring a saucepan of water to the boil (with a tsp salt if you wish) and add your gluten free pasta to the bubbling water. Cook per the packet instructions.

Meanwhile, finely chop the chorizo and add to the pan, cooking for 5 minutes over a medium heat, until the fat has rendered from it and turned oily in the pan.

Finely chop the sundried tomatoes and add them to the pan with the chorizo, along with a good grating of black pepper. Leave to cook over a low heat until the pasta is ready.

Once the pasta is cooked, drain and rinse it with water, before adding it into the pan. Add two thirds of the lemon zest and stir everything well until the pasta is completely coated in the chorizo and sundried tomato oil and is hot.

Rougly chop the basil and stir through the pasta, then immediately split between two pasta bowls. Spoon small teaspoons of ricotta onto the pasta in the bowls, sprinkle over the remaining lemon zest and finish with a grating of black pepper and parmesan cheese.