Gluten- Free Spicy Sausage Ragout with Spaghetti

With this recipe you can use any type of sausage you would like, just as long as it isn't a cured sausage. I used spicy Italian sausage. You can use a milder version if you like, or chorizo sausage is nice too if you want a bit smokey flavour in your sauce. Make sure you take the casing off the sausage before you cook it. Also talk to your butcher to see if there is any Gluten products added as a filler. So grab a package of Beat the Wheat pasta and try it out!

Ingredients
1 tbsp extra virgin olive oil
3 cloves of Garlic chopped
1 Sm cooking onion chopped
1 stalk of celery diced
1/2 medium sized carrot diced
1 can crushed tomato
3 sprigs fresh thyme or 1 tsp of dried
tsp dried basil
tsp dried oregano
pinch of cayenne pepper
1/2 cup of chicken stock
2 sausages (casing removed)
bay leaf
1 package of Beat the Wheat spaghetti

Method
-In a pot, bring 3-4 litres of salted water to a boil, then cook pasta until desired
-Strain and rinse.
-In a deep sauce pan heat oil over medium high heat.
- Add onion and garlic to pan and cook for about 1-2 minutes.
- then add celery carrot and cook for 1-2 minutes.
-Add sausage and cook while making sure to break up into little pieces in the pan.
-Add herbs, cayenne and crushed tomato and let simmer on medium for 10 minutes
- Add chicken stock to sauce to thin out and bring to a simmer. Keep approx 3 Tbsp for reserves for later.
- Salt and pepper to taste.
-add the rinsed pasta to the sauce and cook for 2 minutes with the sauce then add extra chicken stock to thin out the sauce.
Grate in cheese if you would like, Parmesan is usually good but if you have Romano it would be even better