Gluten Free Italian Sausage Pasta Casserole

Ingredients:

• 3 gluten-free mild Italian sausages (Brands: Johnsonville, NY Style)
• Filtered water, about 1/2 cup
• 1 1/8 cup red bell pepper, diced
• 1 1/8 cup yellow onion, chopped
• Handful of fresh basil, chopped; or 2" basil paste
• 2 teaspoons extra virgin olive oil divided
• 6 oz. gluten-free pasta (I used Schar's tagliatele)

Instructions:

1. With a sharp knife, poke about 4-5 holes on each side of each sausage and place in a frying pan.
2. Add just enough water to cover the bottom of the pan.
3. Place on stove and heat on medium high to high; cook until water is evaporated.
4. Turn heat down to medium to medium high and fry until nice and brown on all sides, about 30 minutes.
5. Remove from pan and drain on paper towels.
6. Drain grease from pan.
7. Reheat pan and add onion and bell peppers; saute until tender. If using, add in basil and cook additional 2 minutes.
8. While vegetables are cooking, slice sausages; then add to the pan once vegetables are tender.
9. Add in either gluten-free chicken broth, white wine or champagne. I used champagne. Stir until broth/wine/champagne emerges with other flavors.
10. Add olive oil to cooked pasta and toss.
11. Top pasta with sausage mixture. Toss before serving or serve each plate individually with sausage atop pasta.

To Reheat
12. Coat a non-stick frying pan with a little olive oil. Preheat and add left over casserole. Add about 1/4 cup or so of broth, wine or champagne; stir, cover, allow to steam, and stir occasionally until warm through.

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