Gotta love the one-pan meal. I read a similar recipe on budget bytes that inspired this one, but I lacked some ingredients and had other leftovers on hand, so I improvised, and made it gluten and dairy free, as always. It’s delicious. First comment out of my husband’s mouth was “is there more?”.
Sausage Pepper Noodle Simmer
4 bratwurst (Klement’s original flavor- gluten free, no nitrites, etc)- diced
1/4 yellow onion, finely chopped
Throw them in a high-sided, flat bottom skillet and brown with a little olive oil
1/4 each of yellow, red, and orange bell peppers, diced
1 large roma tomato, diced
3 T sun-dried tomatoes, diced
Add these as you get them chopped and stir the pan a bit
Add a shake of garlic powder or some fresh garlic (I was out), and some fresh or dried Basil (I used my dried Penzey’s stuff because everything in my garden is now dead)
6 T organic tomato paste (Trader Joe’s) in 1 1/4 c. hot water
1 1/2 t Penzey’s Vegetable soup base in 2 c. boiling water
a few shakes of Cholula Chili Lime hot sauce
Once all this is in the pan, add an 8 oz pkg of Gluten Free Penne. Make sure it’s mostly covered by the liquid.
I used Viviana’s Italian Blend Penne (Basil, Tomato, and Garlic flavored) that I recently got in my TasteGuru box. Delish!
Put the lid on, bring to a simmer. Once it’s simmering, turn it all the way to low and leave it alone for 10 minutes.
After 10 minutes, remove the lid and add 1 c. grated Pepper Jack goat cheese and 1/2 c. grated goat Parmesan. Put the lid back on for a few minutes to let it melt.
I served it with a little more Parm grated on top, for extra yums.