Gluten and Dairy Free Pasta with Smoked Sausage and Peppers

Gluten and Dairy Free Pasta with Smoked Sausage and Peppers was born out of necessity.  Pantry meals are commonplace during the winter months here in the wilds of Wyoming.  More often than not the weather does not cooperate with scheduled grocery store trips.  In this case the pantry was looking more than a little bit bare... This is the delicious gluten and dairy free panty dinner that I was able to whip up in less than 30 minutes. 

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.