Gluten Free Skillet Pasta

Gluten Free Skillet Pasta, originally uploaded by Kate Chan.

Oh, I’m tired. Yes, this little girl is quite the wiggly worm – I love it! But, yes, I am tired. Thankfully, her dad has been able to stay home with us for these first few weeks. I’m so happy he did, too! Not only has it helped Zoe with bonding (she adores him!) but it has helped us both transition to this new role in our lives.

And… selfishly… when I’ve been busy with the little imp. he has been great at doing practically everything else: the laundry, the cleaning, the sweeping, the … well.. everything. He does it all. Even make the best comfort food dinners possible for our family.

This recipe is simple. You’ve probably made something lke this yourselves. We used organic ingredients because that is what we have on hand, but use whatever you’ve got.

This recipe is also kid-tested and kid-approved. Zoe loved every bite of her pasta (without the meat, anyway). So far she loves just about everything she comes in to contact with – especially blueberry yogurt, bananas and Asian pears… and now this.  How do I know it’s kid-approved?  Check out this facial expression… it’s heavenly munching, I tell you.

What do you all put in your skillet pasta? Here’s what we put in ours…

Gluten Free Skillet Pasta
Serves 3 (well, 2.5) for two + meals
Ingredients:
1 package TInkyada fusili (or gluten-free pasta of your choice)
1 pound organic, grain-fed ground beef
1 can tomato sauce
1 can tomato paste
3-4 cloves of garlic, roughly chopped
1 sweet onion, roughly chopped
2 roasted tomatoes, roughly chopped (reserve juices!) (roast two tomatoes in the oven on broil, allow to cool then chop)
1/4 cup sake or dry white wine
seasoning to taste: salt, pepper, fennel, oregano, basil (about a teaspoon of fennel, oregano and basil to start with)
1/4 cup shredded parmesan
4 ounces shredded mozarella

Directions:

1. Prepare pasta as directed.  Drain and set aside.  (We sometimes try to make skillet pasta without pre-cooking, but we didn’t use extra liquid this time to allow the pasta to cook in the sauce.  We make lasagna without pre-cooking the pasta too.  Have you tried that?)
2. Over medium-high heat in a large , oven proof skillet, saute onion until tender.    (NOTE:  When we add other veggies to this dish, like carrots, red papper strips, etc – we add them at this point depending on how tender we want them to be too.)
3. Add the garlic for 2 minutes or until fragrant.
4. Add the ground meat and brown.
5. Add the roasted tomatoes, tomato sauce and tomato paste.
6. Add the seasoning to taste.  Allow to simmer  for 5 minutes.  Taste and season again to your liking.
7. Stir in the cooked, drained pasta.  Stir well.
8. Top with cheeses and pop in to the oven for 12-15 minutes or until slightly browned.

Enjoy!
Happy GF Eating, All!
~Kate