My gluten free pasta sauce...

Ingredients:
150g gluten free pasta
1 tin chopped tomatoes
1 onion, chopped
50g chorizo sausage, sliced and then halved
2 cloves galic, chopped
4 rashers bacon, chopped
50ml single cream
2 tbsp sunflower oil
1 tsp cayenne pepper
1 tsp tomato puree
1 large sweet potato, cut in to cubes

1. Add the pasta to a pan of boiling salted water (this stops the pasta from becoming all gloopy and stuck together as gluten free pasta tends to do).

2. Meanwhile, heat the oil up in a large frying pan, but not too hot so the onions only soften and not burn. Fry the onions until soft and smelling lovely (I love the smell of frying onions!) Add the garlic and fry for a few minutes more. Then add the sweet potato and fry for another 5 minutes, making sure not to burn the cubes. They need turning a bit as they are fond of burning. I learnt this the hard way...

3. Add the chorizo and the bacon to the pan with the mushrooms. Fry until the bacon is cooked and the chorizo looks cooked on the side and looks a little sweaty. Sounds weird, but you'll see it happening!

4. Add the tin of chopped tomatoes and stir well to combine with the other ingredients. Then add the tomato puree and the cayenne pepper and stir once again. Once that's all stirred in nicely, leave to bubble for a few minutes then add the cream.

5. Drain the pasta, then add it to the sauce. Mix well, then serve straight away.

I made this up one lunch time, and Edd loved it