Didn’t quite have the ingredients for a stir fry dish but had some other things in the fridge to use up. I made this quite spicy …more
Ingredients
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400 grams gluten-free fusilli
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2 onion, chopped
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3 bell peppers, red, green & yellow, sliced
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2 clove garlic, finely chopped
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720 ml cream of tomato soup, see link below for my free-from recipe
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400 grams chorizo or smoked sausage, sliced into rounds
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1 tsp smoked paprika
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3/4 tsp chopped dried rosemary
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1/2 tsp chopped dried thyme
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1/2 tsp ground cumin
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cayenne pepper
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salt and pepper
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200 grams peas
Steps
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Start to cook the pasta in boiling salted water according to the pack instructions
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When the pasta is halfway done, fry off the onion, bell peppers and sliced sausage in the oil over a medium heat until they start to soften, around 4 minutes. Add the garlic in the last minute
![Vickys Creamy Chorizo Fusilli, GF DF EF SF NF recipe step 2 photo]()
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Add the soup and seasonings and cook a further 2 minutes until simmering
https://cookpad.com/us/recipes/350264-vickys-dairy-free-cream-of-tomato-soup
![Vickys Creamy Chorizo Fusilli, GF DF EF SF NF recipe step 3 photo]()
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Add in the peas, cook 2 more minutes to heat through then taste and adjust the cayenne and salt to your liking
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Drain the pasta then plate it up. Serve the the sausage mixture over the top of the pasta, adding a little grated parmesan if desired
