Pasta with Smoked Sausage and Peppers
1 tbs extra virgin olive oil
1 large onion, chopped
1 green bell pepper, chopped
1 ring of smoked sausage, sliced (check for dairy and gluten free)
4 cloves garlic, minced
1 28 oz can diced tomatoes
2 cups chicken broth (check for dairy and gluten free)
2 tsp Tony Chachere's creole seasoning
1 tsp smoked paprika
2 tbs dairy free buttery spread
1 lb gluten free penne pasta
Cook the penne pasta according to package directions.
Meanwhile, in a large skillet begin to saute the onion in the olive oil.
Once the onion begins to soften, add the pepper and continue to saute until the pepper is almost cooked through.
Add the smoked sausage and continue to cook a few minutes.
Add the garlic and cook for another minute.
Add the diced tomatoes, chicken broth, creole seasoning, and smoked paprika.
Bring the sauce to a boil and then reduce heat and simmer until the pasta is cooked through.
Swirl the buttery spread into the sauce.
Mix in the pasta and coat well.
Allow to stand for 5 minutes to allow the pasta to soak up some of the juices.