1 tbsp olive oil
4 thick Gluten Free pork sausages, cut into bite-sized pieces*
2 tsp garlic oil
200ml medium white wine
1 tbsp tomato purée
400g can chopped tomatoes
500g pack Gluten Free rigatoni or penne
handful basil leaves, torn, (optional)
parmesan, to serve (optional)
*Buying low FODMAP sausages can be problematic, click here for our guide
Heat the olive oil in a heavy-based pan (preferably not non-stick) and add the sausages.
Fry for about 8 mins until golden and cooked through. Tip in the the white wine and boil until it has reduced by half.
Stir in the tomato purée and tomatoes, and season to taste.
Simmer for 15 mins until the sauce is rich and thick.
While the sauce cooks, boil the gluten freepasta according to pack instructions and drain.
Stir in the basil and garlic infused oil if using, and cooked pasta into the sauce, then serve in bowls with grated or shaved Parmesan.
Recipe adapted from: Good Food