Sainsbury's free-from recipe
For a vegetarian version of this recipe, try swapping the chorizo for a handful of lightly toasted Sainsbury’s Taste the difference walnuts, and stir in a dollop of sundried tomato purée.
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Tomato, leek and chorizo pastaA dish of corn fusilli with chorizo sausage, tomatoes and leeks.
Free-from: wheat-free and gluten-free |
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Recipe information:
Serves: 6-8
Prep time: 5 minutes
Cook time: 20 minutes
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2 tablespoons olive oil
1 x 150g pack Sainsbury’s diced chorizo
1 x 500g pack extra trimmed leeks, sliced
2 cloves garlic, peeled and finely sliced
1 x 400g tin chopped tomatoes
2 tablespoons fresh parsley, chopped
1 x 500g pack Sainsbury’s freefrom Italian corn fusilli
1. Heat the oil in a large pan, then add the chorizo and fry until it begins to colour.
2. Add the leeks and garlic to the pan and continue to fry until the leeks have softened. Meanwhile, cook the pasta in a large saucepan of boiling water for 8-10 minutes.
3. Add the chopped tomatoes to the chorizo mixture and warm through. Season to taste with salt and freshly ground black pepper.
4. Drain the cooked pasta and add to the tomato sauce. Stir through most of the parsley and saving a small amount to garnish. |
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Sainsbury's freefrom penne, 500g
Our improved pasta is made with pure Italian corn and rice. Gluten, wheat and dairy-free.
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| Please note: the most up to date allergy information is always on the product packaging. |
