Ingredients

• 2 Large shallots, diced
• ⅓ of a Chilli, diced
• 2-4 Cloves of garlic, grated
• 2tbsp Olive oil
• 1tbsp Balsamic vinegar
• 1tbsp Tomato purée
• Splash of water or wine
• ½ Tin of peeled plum tomatoes, crushes/blended
• 1 Sprig of rosemary or thyme
• 100ml Double cream
• 2 Portions of gluten free pasta
• Salt and pepper

Method

1. Heat the olive oil in a large pot over medium-high heat.
2. Add your diced shallots to the pot along with a pinch of salt and sauté until the shallots become translucent.
3. Add some balsamic vinegar to the pot and continue to cook for a further minute.
4. Add the tomato purée to the pot and cook until it becomes a darker red.
5. Add the diced chilli and grated garlic and cook for a further minute.
6. Deglaze the pot with a splash of water or wine.
7. Add the tomato and the rosemary or thyme. Season with salt and pepper.
8. Cover the pot and allow to simmer. Stir occasionally and add water when needed.
9. Bring a large pot of salty water to a boil. Add your pasta to this and allow it to cook. Gluten free pasta can clump and stick together more than normal pasta so don’t forget to give it a stir now and again.
10. Once your pasta is nearly cooked, take the sauce off the heat and add the cream and fish out the sprigs of herb.
11. Taste your sauce and season accordingly.
12. Add the pasta into the sauce along with a splash of pasta water. place back on the heat for 2 minutes to allow everything to come together.
13. Serve in a pasta bowl and top with some parmesan cheese and some black pepper.

• This recipe is fairly easy to make vegan especially as it is already vegetarian! You just need to sub out the double cream for a vegan substitute. I recommend using the Elmlea Plant Cream or a cashew cream as these have quite a neutral flavour like normal cream and unlike almond cream.