Quick, easy and convenient, this gluten free One Pot Pasta is made with organic brown rice spaghetti and a creamy sausage and tomato sauce.
One Pot Pasta
If you’ve spent any time on Pinterest you’ve probably seen the One Pot Pasta trend. It’s been everywhere, and for good reason — it’s simple, satisfying and saves on washing up.
Cooking pasta and sauce separately isn’t difficult, but there’s something very appealing about adding everything to a single pan and letting it come together. Less time at the sink is always welcome.
I was a little doubtful at first. Could the starchy water left from the pasta really transform into a silky sauce? It sounded unlikely, but I decided to give it a try — especially since I’ve been following a mostly gluten free diet lately and was craving comfort food.
Gluten Free Pasta
I recently tried Rizopia pasta, which is made from organic brown rice, and it was the perfect chance to adapt the One Pot Pasta method. Brown rice spaghetti is a great alternative to traditional wheat pasta for anyone eating gluten free or reducing gluten in their diet.
I used Rizopia Spaghetti for this recipe, but many other shapes from their range would work just as well — and other brown rice or gluten free pastas can be substituted, with a note that liquid amounts may need adjusting.
I chose a sausage and tomato combination because my family loves sausages — my fussy eater in particular would happily eat them every day! The flavour pairs perfectly with tomato and a touch of creaminess to round the sauce.
Alternative Ingredients
This recipe uses gluten free chipolatas, but feel free to use any sausage you prefer or omit them for a vegetarian version. You can also vary the vegetables and herbs to suit what you have on hand — peppers, spinach or mushrooms would all work well.
I recommend keeping the tinned tomatoes in the recipe, as they provide the body and acidity that carry the dish; I haven’t tested the method without them, so I can’t guarantee the same result.
Have you tried One Pot Pasta before? I was pleasantly surprised by how well this method works. It’s quick, straightforward and convenient — exactly the sort of dinner I like to make on busy nights.
If you try this One Pot Pasta, please leave a comment and rating below. I also love seeing photos of your creations on Instagram. Sharing your version is a highlight for me.
If you enjoyed this, you might also like my One Pot Cheesy Cauliflower Pasta recipe.
Description
Quick, easy and convenient, this gluten free One Pot Pasta is made with organic brown rice spaghetti and a creamy sausage and tomato sauce.
Ingredients
- ½ tbsp olive oil
- 12 chipolata sausages (375g), cut into bite sized pieces
- 300g brown rice spaghetti
- 1 red pepper, chopped
- 200g cherry tomatoes, chopped
- 1 can tinned tomatoes (400g)
- 2 cups / 500ml boiling water
- 1 vegetable stock cube
- 10 basil leaves
- 1 tsp oregano
- 2 tbsp crème fraîche
- To garnish (optional):
- 4 basil leaves
- 2 tbsp grated parmesan
Instructions
- In a large saucepan, heat the olive oil over medium heat and add the sausages. Fry gently for 5–7 minutes until they begin to brown.
- Add the spaghetti, red pepper, cherry tomatoes, tinned tomatoes, boiling water, stock cube, basil leaves and oregano. You may need to break the spaghetti in half so it fits. Stir, bring to the boil, then reduce the heat and simmer for 12–15 minutes, or until most of the liquid has been absorbed and the pasta is cooked.
- Remove from the heat and stir in the crème fraîche. Serve garnished with the remaining basil leaves and grated parmesan if using.
Notes
The liquid amount in this recipe is based on using brown rice spaghetti. If you use a different pasta variety, the required liquid may change. Start with a little less water and add more if needed while the pasta cooks.
DISCLAIMER I was sent two complimentary packets of Rizopia Pasta to try. All views and opinions about this product are my own.
