Gluten Free Amatriciana Pasta

Your favourite gluten free pasta with a succulent and spicy amatriciana sauce is one of those special meals that will have you going back for seconds. I deliberately cook more than is required so that some can be kept for lunches the next day. Serves 4. Total preparation and cooking time is 40 minutes.

Ingredients:

• 1 x250 gram packet of your favourite gluten free pasta.
• 3 x rashers bacon
• 200 grams chopped mushrooms
• 1 bottle of your favourite high quality pasta sauce (gluten free). (eg: Leggo's "Basilico")
• 1 onion diced.
• 100 grams fresh spinach leaves.
• 1/4 bag of fresh baby spinach leaves.
• 1/2 teaspoon ground chilli pepper

Preparation:

Pasta

• Bring three litres of water to the boil in a pot on the stove. Add a liberal splash of olive oil to the water.

Amatriciana

• Chop Bacon in to pieces.
• Chop mushrooms into pieces
• Finely dice 1 onion.

Method:

• Start by heating a medium sized fry pan on medium and add 1 teaspoon of olive oil.
• Add the chopped bacon, mushroom and onion to the pan and begin to fry. Stirring occasionally.
• By the time the onion is clear, the bacon will be cooked and the mushrooms cooked (but still firm).
• Add your favourite gluten free pasta sauce and continue to stir.
• After 1 minute, turn down the pan to a low heat.
• Add the baby spinach to the sauce and stir in. It may seem a lot, spinach, but it will quickly reduce in the mix and be barely noticeable.
• Add your gluten free pasta to the boiling water and begin to stir. Ensure that it does not stick to the bottom of the pot. Stirring the pasta up through the olive oil floating on top will help to ensure the pasta does not stick.
• Depending on the brand of pasta, it should be al dente' after boiling for about 8 to 10 minutes.
• Drain your past well and add to a bowl.
• Pour your amatriciana sauce over the top.
• Add Parmesan cheese to taste
• Enjoy :-)