20 Minute One Pot Gluten Free Moroccan Sausage Stew + MOR Sausage Review

This 20 minute, one-pot Moroccan stew is packed with veggies but the star is the gluten free MOR sausages spiced with harrisa paste and bursting with chickpeas, red peppers and delicious pork!

Yield: 4-6 servings
Prep time: 5 minutes
Cook time: 20 minutes

Gluten Free One Pot Moroccan Sausage Stew

With it warming up here in Manchester, being in an un-air conditioned kitchen is pretty much as unbearable as it gets. Plus, running the oven all day just adds to the overall heat in the house and nobody needs that when it's well into the 80s. The weather really makes this dish perfect for this time of year; it's a shame that stews are generally reserved for colder months, when they are just as comforting and can be made lighter and perfect for summer.

This recipe is the epitome of cooking for the lazy. Virtually everything comes from a tin or a can and all you have to do is open, drain and pour. This is a hallelujah recipe because it's so easy, so yummy and effortless. You don't even have to mess around with adding lots of seasonings for flavour because the sausages have it under control. And those sausages?

They are 100 per cent gluten free pork sausages filled with Moroccan spices, cauliflower, chickpeas and red peppers from the amazing people (and my new bezzie marras) at MOR. Each serving of these sausages contains much less fat than standard sausages.The fine folks at MOR have also used veggies that are high in protein, fibre and vitamins B6, C and K--basically, these are healthy sausages, guys.

Disclosure: This is a sponsored post for MOR Food. I have been compensated for this post, however all opinions remain my own and I was in no way influenced by the company. Should you choose to purchase the products, I will not receive a commission or any monetary compensation. You can review my disclosure policy in full here.

8 Ways with Gluten Free Spaghetti

Take an ordinary packet of gluten free spaghetti and elevate it with these 8 clever variations!

 

When you have to eat gluten free, your meals are in danger of becoming repetitive. Whether you're recently diagnosed or a gluten-free veteran, here are 8 delicious and completely creative ways to have spaghetti. Throw out the bolognese sauce and fire up that boiler! You're just 10 minutes away from a truly delicious gluten free spaghetti dinner!

This creamy, gluten-free taco pasta is cooked in one pot and comes together in under 20 minutes, giving you your evenings back!

Yield: 6 servings
Prep time: 10 minutes
Cook time: 15 minutes

Gluten-Free One-Pot Taco Pasta

When I was pregnant, a lot of my food cravings were for textures more than actual foods. I may not have known exactly what I wanted to eat, but I always knew what I wanted the food to feel like and one of my big texture cravings was for something creamy and savoury. This pasta dish ticks that box. There's no heavy traditional pasta sauce here, instead, you use a nice guacamole as your sauce and thin it out with a bit of sour cream. I'm telling you now, you. will. swoon.

Seriously, the only thing better than cheesy, creamy comfort food is not having to spend hours in the kitchen preparing it. This whole meal is ready in less than 20 minutes--that's quicker than an episode of Paw Patrol, so by the time you've finished bribing your child with the show, dinner is on the table and cool enough for them to eat. Plus there's only one pot, so doing the washing up won't take ages. This is what we in the Mommahood call a win; win and this dish is definitely a weeknight winner!

This super healthy take on traditional spaghetti bolognese is full of added protein and is vegan-friendly and gluten free!

Yield: 3
 Prep time: 10 minutes
Cook time: 15 minutes

Gluten Free Vegan Courgetti Bolognese

I have a confession to make. I love vegetables, but I hate courgettes/zucchini. I first tried it as a child, when I had mistaken it for a slice of refreshing cucumber. I wasn't expecting the spongy texture and the acrid taste and I'd been put off raw courgette for life. To this day, if I'm not 100% sure it's a cucumber, my husband is my guinea pig, taking the first bite for me to check which vegetable I'm about to eat. I've got a phobia of raw courgette, y'all. Now cooked courgette? I love it! I can eat it all day. And thankfully, so can my family.

Disclosure: This is a sponsored post for Ideal World. I have been compensated for this post, however all opinions remain my own and I was in no way influenced by the company. You can review my disclosure policy in full, here.

This quick soup is a refreshing way to celebrate spring and warmer weather!

Yield: 2
Prep time: 5 minutes
Cook time: 5 minutes

Gluten Free Cheesy Spinach Tortellini Broth

As the weather warms up and we move into summer, it can seem weird to reach for the soup bowls, but trust me. This soup is more a broth and it's light and refreshing with a hint of lemon and fresh spinach. It makes a great springtime lunch option or a light dinner meal, too, washed down with a traditional glass of homemade lemonade.

Ingredients:

For the broth
1 pack Evexia Gluten Free Spinach and Ricotta Tortellini
1 large unwaxed lemon
100 grams Parmigiano Reggiano cheese*
150 grams fresh baby spinach
350ml water
800ml chicken stock
salt
pepper
Need a conversion? Use this handy chart.

*Parmigiano Reggiano is not a vegetarian friendly cheese as it uses animal rennet. You can substitute it with either grana padano or pecorino for a similar flavour.

Spinach Tortellini Soup Recipe

I originally shared this recipe back in 2013 using normal pasta. I've always been in love with this soup and wanted to make it again but finding fresh gluten free pasta can be tricky. And then I heard about this gluten free fresh tortellini in a coeliac group and had to try it. You'll absolutely love it! 

Here's a bit of a warning, the Evexia pasta is great but it's so delicate, so be gentle with it! It doesn't take much cooking so be sure not to over do it!

Instructions:

1. Thinly slice the cheese, keeping the rind.
2. Place the water, stock and rind into a large saucepan and bring to the boil. 
3. Remove the rind from the stock now or risk having to hunt for it later.
4. Add the spinach leaves, a little salt and the lemon pepper and cook for two minutes.
5. Add the tortellini and the sliced lemon and allow to cook for a minute being sure the pasta doesn't break and serve!

More fresh Spring dishes:

 American-Style Single Serving Lemonade

Gluten Free Chicken and Raspberry Salad

Gluten Free Viennese Whirls

Gluten Free Dairy Free Quick Chicken Laksa

A gluten and dairy free version of a comforting Malaysian noodle curry with fresh cucumber!

Yield: 2 servings
Prep time: 10 minutes
Cook time: 20 minutes

Quick Chicken Laksa - Gluten & Dairy Free

I love a big steaming bowl of soup this time of year - and January is National Soup Month! There's just nothing more comforting than coming in from a chilly, wet day and pulling off your scarf and hat and gloves and boots and sitting down to a warm bowl of curry or soup. Laksa is a Malaysian noodle curry traditionally made with mackerel, but also delicious with prawns, veggies, or in this case, chicken. It's refreshing too with fresh cucumber and coriander/cilantro and with a kick of spice. This dish is also a great gluten free way to celebrate Chinese New Year!

Gluten Free Calamarata Pasta with Roasted Kale and Cashew Pesto

Soft tubes of calamarata pasta dressed with deliciously tangy roasted kale and cashew pesto and sprinkled with cheese make an excellent vegetarian dinner!

Yield 2 to 4 servings

Calamarata Pasta with Roasted Kale and Cashew Pesto 

I've always had a love for cashews, but since being diagnosed as a coeliac, I've started eating more and more of them; now there's always a bag of cashews in the snack basket; perfect for nibbling or adding to dishes, like this roasted kale and cashew pesto:

I'm still relatively new to pesto, only having it for the first time back in 2008. I had just moved to Manchester and was watching a friend, a French guy who lived in my flat, make dinner in the kitchen. He pulled this vibrant green sauce from the cupboard and generously spooned the sauce over his noodles, gave it a quick stir and then proceeded to eat! When he learned I'd never had pesto, had never even heard of it, he handed the fork over to me to try and oh my nom! I've been hooked on pesto ever since--both red and green. Coming up with my own unique pesto combinations is one of the greatest things about the sauce!

Gluten-Free Garlic Braided Spaghetti Loaf / Spaghetti en Croute

Sick of making spaghetti sandwiches with soggy bits of sauce-soaked bread? Put the 'ghetti in the garlic bread and get ready for a taste explosion. Spaghetti en croute!

Yield 6 to 8 servings

Gluten-Free Garlic Braided Spaghetti Loaf

I have strict rules about spaghetti. Normally, I prefer it the second day, after it's been refrigerated and rewarmed. It tastes so much better. And two, there has to be bread of some sort. As a kid, spaghetti was always accompanied by buttered slices of Wonderbread and the combination was just delicious. This is how the adults big kids do spaghetti and bread: perfectly al dente noodles with chunky meaty sauce inside buttery, flaky pastry. What you can't see is the insane amount of gooey cheese lurking inside.

Gluten Free Kale & Wild Mushroom Vegetarian Spaghetti Carbonara #shortcuteggsperts

Creamy vegetarian spaghetti carbonara bulked up with fresh kale, wild mushrooms and green beans!  You won't even miss the pancetta!

Yield 4 servings

Kale & Wild Mushroom Vegetarian Spaghetti Carbonara 

This carbonara is so creamy and luscious and incredibly earthy. By now you probably know that we're bona fide carnivores in this house; munching on all the meats from pork to lamb to chicken, but every now and then it's nice to just have vegetables. My favorite thing about this dish is the kale. And then there's the mushrooms that have an earthy taste all their own. And then you get the tarragon. *swoon* If you've never had tarragon with mushrooms ... well, just try it. Tarragon and mushrooms go together like ketchup and mustard.

Gluten Free Chicken & Kale Noodle Soup

This nourishing bowl of chicken & kale soup has everything you need & none of what you don't! It's gluten-free & free from preservatives as it's made with the easiest homemade chicken broth ever!

Yield 4 to 6 servings

Gluten Free Chicken & Kale Noodle Soup

This gluten free chicken and kale noodle soup tastes unbelievable. I know that that's a bold claim, but trust me guys, make this and you'll never allow another tin of soup anywhere near your kitchen again! It's so easy from start to finish, including making your own chicken broth! And it's ready in under 30 minutes, which is about the maximum amount of time I want to be standing over the stove when I have a cold and am in need of homemade soup. Next time you have a cold, make this soup. You'll feel heaps better!

Gluten Free Mexican Chicken Spaghetti

This creamy Mexican-inspired chicken spaghetti is a full-on twist on traditional spaghetti!

Yield 6-8 servings

Mexican Chicken Spaghetti

Creamy and comforting, this Mexican chicken spaghetti is full of the classic flavors of Mexico with the familiarity of everybody's favorite Italian pasta dish. It's the best of both worlds and it makes spaghetti night better than ever! In fact, this is my family's new favorite way to have spaghetti.

We had it twice in a week. Twice in 36 hours, actually. We had it for dinner one night and then I made a whole new batch for lunch the following day. It's that good, y'all. I don't know if it's the creamy soupy base, the sweet tomatoes or the just al dente spaghetti. Maybe it's those rich, Mexican flavors? That amazing taste of coriander/cilantro really kicks this up!

Gluten Free Grilled Chicken Thighs with Easy White Wine & Mushroom Sauce Recipe

Grilled chicken thighs marinated with sage & served on a bed of pasta with a rich mushroom & white wine sauce!

Serves 4 to 6

Grilled Chicken Thighs with Easy White Wine & Mushroom Sauce

Chicken loves sage. Sage loves mushrooms. Mushrooms love white wine. Combine them all and you've got a guaranteed delicious recipe. That's why this sauce is a classic: it just works!

If you've ever tried to make sauces, you know that sometimes they don't work. In the heat of the kitchen and the rush of multitasking (Being able to devote hours to the kitchen with no other task than to prepare food would be a dream come true for me!), sauces get neglected. They need attention, constant stirring or whisking. They need the temperature raised slightly or lowered just a tad. They need cream or butter swirled in at the last minute. They need letting down or thickening. Sauces are hard work. But they're such a key component to cooking.You hear it over and over: if you want to be a good cook, you've got to be a good saucier. In French kitchens, the saucier is the person laboring lovingly over the sauces.

I would love to be a saucier but I just don't have the time. So this year, I set myself a challenge of trying to come up with a quick and easy sauce for most of the recipes I make. The mushroom sauce in this recipe is an homage to the classic mushroom cream sauce but I've added in cream of mushroom to thicken it up and started it with a big lump of rich butter. The result is an easy, perfectly balanced restaurant-style sauce in less than 10 minutes.

Gluten Free White Spaghetti with Prosciutto Recipe

Spaghetti is dressed in a rich sauce of butter, cream and milk and tossed with lots of pepper and a sprinkling of prosciutto in this elegant pasta dish!

Serves 4

White Spaghetti with Prosciutto 

This White Spaghetti is one of those quick dishes that I reach for when we need something wholesome and filling in a hurry. It's a nod to spaghetti carbonara, but it's different in itself. I love the flavor of the smoked garlic with the cream and then all the pepper makes it slightly fiery and very sophisticated. The cheese helps to keep little ones interested and the prosciutto adds a nice touch of salt without being overpowering.

This would make an excellent dish when you have company--not a dinner party dish, necessarily, but when you find yourself unexpectedly entertaining. You could swap the prosciutto for flaked fresh tuna or boiled paper-thin discs of new potatoes. I know what you're thinking, potatoes and pasta?! Sacrebleu! But trust me, it would taste phenomenal.

Back to the recipe, though, you'll love this spaghetti. The punch of garlic, the ballsy pepper and the sweet cream and milk and rich butter...they all combine to make an indulgent plate of comfort food.

Gluten Free DIY Microwaveable Macaroni & Cheese in a Mug Recipe

Do-it-yourself macaroni and cheese done in a mug in a microwave is a perfect lunchtime treat for one!

Feeds 1

DIY Microwaveable Macaroni & Cheese in a Mug 

I love this macaroni and cheese. It's just enough for one person for lunch or a snack. Since everything is cooked in the microwave in a single mug, there's not many dishes either. It's perfect cheat's mac 'n' cheese. I know, I know. That's not exactly macaroni up there. It's fusili. Or spirals. But it's close enough to count, right? Right.

There was a time (in college) when I lived off of Easy Mac.  As a penniless student, boxes of Easy Mac went a long way. But oh, if someone had told me that I could have made it just as easily all by myself without any of that radioactive yellow cheese goop! ...

This is a dead easy recipe. It's always the easy ones that go pop, though. I remember as a child, my oldest brother accidentally put some tin foil in the microwave one day. That didn't go pop. That went bang, spark smoke. And in college, a friend and I were rushing to make snacks during a commercial break in Gilmore Girls. Our snack of choice was one of those Easy Mac microwave bowls and in our haste, we forgot to put any water in. That did go pop. It went pop, flames, smoke. Then the fire alarm went off and the whole dorm was evacuated and we never got to finish that episode of Gilmore Girls. But we learned an important lesson: pasta is surprisingly flammable if cooked in the microwave without liquid.

Luckily, this recipe didn't cause any drama. It's easy to do and delicious. You'll love it. And you'll welcome the break from sandwiches for lunch, too.

Authentic Gluten Free Spaghetti Carbonara with Guanciale Recipe

This easy recipe for authentic Spaghetti Carbonara is made with melt-in-your-mouth guanciale bacon!

Feeds 2 adults; 1 toddler

Authentic Spaghetti Carbonara with Guanciale Recipe 

Spaghetti carbonara. It's a dish that most people have tried and many home cooks whip up in their kitchens, covering spaghetti or fettuccine noodles with lashings of cream and bacon pieces. As with many popular dishes, spaghetti carbonara has been Anglicized and what typically gets hocked as being traditional is anything but. If you're looking for the creamy, commercialized white congealed mass many food brands and restaurants pass off as carbonara, then you'll be disappointed.

During my one foray to Italy, there were three things I needed to eat in order to consider my trip a success: pizza, pasta and gelato. On my first night in Italy, I ordered a plate of spaghetti carbonara and practically devoured it along the banks of one of Milan's rivers just before midnight. The most memorable thing about this pasta dish as the guanciale: seductive, fatty unsmoked bacon made from pig's cheeks.

The best thing about guanciale is the flavor it carries. It tastes slightly smoked, when all the fat renders it melts in your mouth and it adds much more panache to carbonara than pancetta could ever hope to. This recipe only uses six ingredients and there's not an ounce of cream in sight. Just how the Italians eat it.

Gluten Free Crock Pot Lamb Shanks with Homemade Pappardelle Recipe

Rich and tender lamb shanks get slow cooked with sweet carrots and tomatoes and served on a bed of soft, buttery freshly made pappardelle noodles in this comforting dish perfect for autumn!

 Feeds 2 adults; 1 toddler with leftovers

This recipe is one of those perfect bung it all in the slow cooker and forget bout it dishes. While I served my lamb shanks with homemade pasta, you wouldn't have to. Shop-bought pappardelle would suffice. I only used one lamb shank to make this entire pot. Granted, it was a fairly large shank, but it fed three of us, twice. If you only want to use one, just bulk up the dish with a few more vegetables and you'll get away with it.

I love lamb when it's been cooked low and slow and falls apart in your mouth. It has such a richness to it, it teeters on the verge of tasting slightly gamey but with a welcomed sweetness that saves it from the harsh metallic taste of venison. I'm still new to lamb, having only tried it back in 2008 when I first moved to Manchester. A group of friends and I were on our way down to London and had stopped at a motorway services (think rest area like they were in the good ol' days with restaurants and people milling about) for lunch. One of the girls in the group, an Aussie named Kate, bought a big serving of lamb shanks and proceeded to educate me on its taste. I was hooked.

Growing up in the American South, lamb wasn't something that we ate. The proteins on loop in my mom's kitchen were beef, pork, chicken and shrimp and the occasional catfish. Not to perpetuate any stereotypes, but in the 70s 80s and 90s in the States, a certain type of person ate lamb. Mostly the Brady Bunch and families of a similar ilk on telly were seen slicing into dainty chops while they schemed or plotted or laughed over some late shenanigan. I certainly didn't know anyone who'd ever eaten it. It's a shame, too, because I've been missing out!

Gluten Free Strawberry & Sesame Salad with Chicken, Crispy Orzo, Mandarin Orange, Cucumber, Pineapple and Poppyseed White Wine Vinaigrette

This vibrant, flavorful salad is filled with fresh fruit and crunchy lettuce all drizzled with homemade vinaigrette!

Feeds 2 adults; 1 toddler

You know that infamous Panera Bread salad that everyone talks about? This was influenced by that. But in true salad form, it's mostly random things that were in the fridge with  bit of a twist with the crispy orzo. I'm not going to tell you how to wash fruit and veg and slice it for a salad. I will, however, tell you how to make crispy orzo (which is fab in salads!) and a delicious poppyseed white wine vinaigrette.

I made the vinaigrette on a whim one afternoon and it was sitting in a jar in my cupboard for weeks before I finally found something to drizzle it on. This salad is hearty enough for a quick lunch and it's filling enough to be a main course all on its own, which is how we ate it. There were a bit of leftovers too that got wrapped in a tortilla the following day with a fresh and healthy twist on a burrito.

Gluten Free Standing Rigatoni Pie

Rigatoni receives a modern makeover with this fun and whimsical pasta dish!

Feeds 2 adults; 1 toddler

The thing that intrigued me and drew me into this dish was the peculiar way it's served. I must admit, I've never had pasta that was still standing. I was expecting this dish to be far more complicated than it was. To be honest, it doesn't take much longer than a rigatoni dish where the noodles are relaxing on their sides, instead of standing like gap-mouthed trout. 

Still, no one ever said that easy was synonymous with flavorless. Fact of the matter, this is one of the most flavorful and pasta dishes I've ever made or even tasted! It's perfect for busy weeknights or would be great on the weekends with a bit of help from the smaller-handed folk. Even my kid loved poking at the standing noodles before I poured the sauce over them!

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Ingredients:

For the standing rigantoni pie
1/8 tsp cayenne pepper
1/2 onion, diced
1 tbsp olive oil
1 can chopped tomatoes
1 tbsp basil
1 tbsp oregano
1 tbsp tomato paste
3 garlic cloves, mince
300g beef mince
500g gluten free rigatoni pasta
handfuls of 2 types of cheese

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Instructions:

Standing Rigatoni Pie

1.  Warm the olive oil in a skillet and brown the mince with onion, garlic, herbs and cayenne pepper. Cook until fragrant an the mince is browned.
2. Add the tomatoes, sugar and tomato paste and simmer for 15 minutes.
3. Preheat oven to 200C/400F.
4. Cook the pasta according to the instruction on the packet, but undercooking it slightly. (According to the my packet, the pasta needed 12 minutes, I boiled it for 9.)
5. Strain the pasta and allow it to col enough to handle.
6. Grease the sides of a 9-inch springform tin. Spread a thin layer of the tomato sauce on the bottom.
7. Stand the pasta upright with one end on the tomato sauce layer. Tightly pack in each noodle.
8. Spread over half of the remaining sauce, allowing some to fall inside and between  the rigatoni. 
9. Sprinkle over a layer of cheese, covering the sauce. Spread the remaining sauce on top, followed by some more cheese.
10. Bake until the cheese is golden brown and bubbly, about 20 minutes. Allow to stand two minutes before release the tin from the base.

From Scratch Gluten Free Spaghetti Tutorial with Best Ever Turkey Meatballs and Tomato Sauce

Rev up this family favorite with DIY spaghetti and from scratch oven-baked turkey meatballs and tomato sauce! There's even a spaghetti making tutorial to get you started!

Feeds 2 hungry adults & 1 hungry toddler

My idea of culinary nirvana would be vats of overflowing homemade pasta, perfectly al dente with cauldrons of rich, full-bodied sauces and fresh mozzarella shavings. Give me a private veranda in Tuscany with the sun setting and a glass of Chianti and the stage would be set for indulgence and bliss.

I spent $45 on  a round trip ticket to Italy (back in 2008 when intercontinental flights were still cheap here in Europe) and the entire flight over, I fantasized about a scene similar to what I've just described. I hoped to meet some extravagant Italian millionaire who would lavish me and my friends with good food and good wine at his countryside villa. Of course, that never happened. Instead, my friends and I roamed Milan for two days, too cheap (and too poor!) to afford a hotel, so we slept with about two dozen other backpackers just a few feet from the Duomo. Our actual bed was the stoop outside of a Gucci store. I mean, when in Milan ...

While I didn't have vats of pasta, I did indulge once or twice on fresh pasta and pizza and gelatto while we were there. Of course, you know, shop-bought dry pasta can't touch the fresh stuff with a ten foot pole. For years after roughing it in Milan, I craved the soft, buttery pasta of Italy and sought to learn how to make it on my own. Now, I'm going to show you how and share my favorite spaghetti recipe with you. 

Gluten Free Homemade Linguine with Zesty Tomato Sauce + Pasta Lover's Giveaway

Ever since I started cooking seriously, I wanted to make my own pasta. This year, for my birthday, my boys got me a pasta machine and I've been making pasta ever since! There's something extra delicious about soft, handmade pasta that I love.

I've been following a simple two-ingredient base recipe that produces amazing, thin pasta. While it's true that it does take a bit more effort to prepare than just opening a packet, I don't think shop bought pasta can hold a candle to the homemade stuff. On pasta-making days, I usually prepare the dough in the morning while Callum's napping and then  about an hour before dinner, I run it through the machine and allow it to rest again before tossing it in boiling water for just a minute or two.

To celebrate my love of pasta and my amazing new pasta machine, I've got a new giveaway for you guys: pasta lover's giveaway! You can find more information about it and enter to win at the bottom of this entry. Jess from The Hungry Harps and Holly from Mess Makes Food are also running this giveaway with me, which means more opportunities for you to enter! In fact, your name can be entered up to 105 times into this giveaway.

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Ingredients: 

For the pasta
1 egg
1 egg yolk
140g gluten free bread flour


For the zesty tomato sauce
1/4 cup extra virgin olive oil
1/2 tsp sea salt
1/2 tsp cayenne pepper
1 tsp paprika
1 can tomatoes with herbs
3 garlic cloves
zest of 1/2 a lemon
sprinkling of Italian herb mix*
parsley
pinch of sugar

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All right, let's cook:

To make the pasta, put the flour into a food processor along with one whole egg and the yolk of one egg.

Whizz until the mixture resembles fine bread crumbs.

It shouldn't be dusty (too much flour) and it shouldn't be clumbed into a gooey ball (over whizzed).

Tip the bread crumb-like mix out onto a lightly floured surface and knead into a ball, scraping up any leftover bits with a dough scraper.

Knead quickly, only for about 1 minute. Your dough should be hard to knead and stiff. Once kneaded, wrap in clingfilm and leave to rest in the fridge for an hour.

When rested and about an hour before you're ready to serve, remove the dough from the fridge and cut in half with a dough scraper.

Using your palms, roughly flatten one half of the dough.

Fold over in thirds and pass through the machine at its widest setting.

Refold the dough, turn clockwise 1 turn (make the bottom, the side) and pass through machine.

Repeat about 7 times, until dough is rectangular and shiny. Change the setting on the machine and repeat the last 2 steps until you are at the last setting of the machine.

Flour both sides of the dough and pass the dough through the noodle attachment, cutting the dough with kitchen shears once you have reached the desired length. Allow the dough to rest in a bowl, covered with a dish towel for about 30 minutes to an hour.

Meanwhile, make up the zesty tomato sauce by combining the extra virgin olive oil, cayenne pepper, paprika, salt and garlic in cold saucepan.

Stir together while you gradually heat it to medium. Saute about a minute until ingredients are fragrant.

Stir in tomatoes along with a pinch of sugar a d heat to a gentle simmer. Remove from heat.

Add the lemon zest and juice, saving some zest to garnish each dish.

Did you think I forgot about the Pasta Lover's Giveaway????

Freestanding Pasta Server

Of course I haven't! Here's your chance to win two amazing pasta-related tools! Both prizes are from my new favorite home gadgets shop, Exit Interiors. The first is a stunning freestanding Koziol Gina pasta server provided for by the lovely people at Exit Interiors. They've nicely donated this prize to us and I think it's fab! As the pasta server has been donated, the winner will receive it in green.

Dough Scraper

The second prize you can win today is a Koziol dough scraper, also from Exit Interiors. This dough scraper is perfect for making your own pasta (or bread)! I'm purchasing this dough scraper, so the winner will be able to choose from the range of colors available on the Exit Interiors website. 

Are you ready to win? You have one week to enter and loads of chances to get your name in the hat, too! :) Good luck! 


a Rafflecopter giveaway  

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