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Composition Vickys Creamy Chorizo Fusilli, GF DF EF SF NF:

1. Get 400 grams for gluten-free fusilli
2. Need 2 for onion, chopped
3. Provide 3 for bell peppers, red, green & yellow, sliced
4. Get 2 clove - garlic, finely chopped
5. Provide 720 ml - cream of tomato soup, see link below for my free-from recipe
6. You need 400 grams for chorizo or smoked sausage, sliced into rounds
7. You need 1 tsp of smoked paprika
8. Take 3/4 tsp for chopped dried rosemary
9. You need 1/2 tsp chopped dried thyme
10. Prepare 1/2 tsp for ground cumin
11. Make ready of cayenne pepper
12. Make ready salt and pepper
13. Provide 200 grams for peas

Vickys Creamy Chorizo Fusilli, GF DF EF SF NF making:

1. Start to cook the pasta in boiling salted water according to the pack instructions
2. When the pasta is halfway done, fry off the onion, bell peppers and sliced sausage in the oil over a medium heat until they start to soften, around 4 minutes. Add the garlic in the last minute
3. Add the soup and seasonings and cook a further 2 minutes until simmering - - https://cookpad.com/us/recipes/350264-vickys-dairy-free-cream-of-tomato-soup
4. Add in the peas, cook 2 more minutes to heat through then taste and adjust the cayenne and salt to your liking
5. Drain the pasta then plate it up. Serve the the sausage mixture over the top of the pasta, adding a little grated parmesan if desired

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