Gluten Free Pasta with Chorizo and Sun Dried Tomatoes in a Lemon Sage Butter Sauce
Recipe type: pasta
Prep time: 
Cook time: 
Total time: 
Serves: serves 2-3
Gluten free pasta tossed with chorizo, sun dried tomatoes, and onions in a Lemon Sage Butter Sauce.
  • 8 oz. Tresomega Gluten Free Quinoa Fusilli Pasta
  • 2 chorizo sausage links, casings removed
  • ½ onion, chopped
  • 3 T. sun dried tomatoes in oil, chopped
  • 3 T. butter
  • 2 garlic cloves, minced
  • 1 T. fresh sage, chopped
  • 2 T. fresh lemon juice
  • salt and pepper
  • Fresh Parmesan Cheese, grated, for topping
  1. Bring a large pot of water to boiling over high heat on the stove. Add the fusilli pasta and boil for 10-15 minutes, stirring occasionally, until it is tender. Remove from heat and drain.
  2. Heatn the chorizo sausage in a large skillet over medium heat and cook for 5 minutes, stirring frequently.
  3. Add in the onion and continue cooking, stirring occasionally, for 3-4 minutes.
  4. Add in the sun dried tomatoes and the oil they are packed in and cook for 1 minute.
  5. Place the butter and garlic cloves in the pan with the chorizo and cook for 2 minutes or until the butter has melted. Add in the sage and cook for 1-2 minutes, stirring frequently.
  6. Remove from heat and stir in the lemon juice. Taste then season with salt and pepper as needed.
  7. Add the cooked pasta to the pan with the chorizo and sauce and toss to coat.
  8. Divide between 2 bowls and top with fresh Parmesan Cheese.
A Hezzi-D Original recipe
Recipe by Hezzi-D's Books and Cooks at