Recipe of the week: Gluten free pasta with chorizo infused meatballs

Serves 4
Time: 40 minutes

We were in the mood for some pasta last night and decided to make one of our favorite Italian dinners. This recipe is great for people with gluten allergies. Buon appetito!

Ingredients

Gluten free penne (enough for 4 servings)
Your Favorite Marinara Sauce enhanced with STG Garlic, Salt and Pepper
2 to 3 pounds chuck roast trimmed to 90% lean
1 chorizo link, cubed
1/2 cup parmesan cheese, ground
1 tablespoon oregano
Smokin’ Texas Gourmet Garlic Salt and Pepper, to taste
1 tablespoon olive oil

Directions

Bring a pot of water to boil and add penne. Cook until aldente and then strain and reserve.

Using a meat grinder, grind the chuck roast with large grind. Add the chorizo, cheese, oregano and Garlic Salt and Pepper to the ground chuck and mix. Re-grind the mix using a medium to small grind.

Form the mix into meat balls. It should make between 10-12 meatballs depending on the size.

Add the olive oil to a large skillet and heat it over medium heat. Add the meatballs and brown them on all sides.

Add the marinara sauce to the skillet, mix and then simmer the sauce. Taste it for seasoning and add Garlic Salt and Pepper to taste.

Pour the meatball sauce over the penne in a pasta bowl and sprinkle with parmesan before serving. Add red pepper flakes for a little extra spice.

Pair the dinner with your favorite Italian red wine. Mangia!