Sausage elbow


30 min


4 people




  • 300 g OJAO Gluten Free Elbow
  • 1 tbsp olive oil
  • 14 slices of sausage
  • 1 large onion , chopped
  • 2 garlic cloves, crushed
  • 200g tomatoes
  • Pinch of salt and pepper


  • Heat 1 tbsp olive oil in a large frying pan and fry chunky 14 slices of  sausage on a fairly high
  • Turn the heat down and add 1 large chopped onion and 2 crushed garlic cloves, cook them until they have softened.
  • Add  tomatoes, bring the sauce to boil then turn the heat down and let it bubble for about 10 minutes while you cook the pasta.
  • Drop pasta into the pan of boiling water and cook according to the pack instructions.
  • Add the pasta in boiling salted water (1l of water and 10g of salt per 100g of pasta), cook for 8-10 minutes then drain.
  • Then tip it into the frying pan with the sauce, mixing well to coat.