Some of the most delicious dishes start with a bottle of sauce.
Whether it is for making a tasty appetiser, a hearty meal or a quick snack, you can never underestimate the versatility of a quality jar of gluten-free pizza pasta sauce. If you’re looking for some inspiration in the kitchen or looking for unique ways to finish off that jar of sauce in your fridge, then here are some delicious recipe ideas you simply have to try!
Gluten-free penne with napoletana sauce
To start off with, it would be a crime to list gluten-free recipes you can make with pasta sauce and not mention pasta! Not only is this gluten-free penne with napoletana sauce recipe delicious and easy to make, but you can also add in your favourite ingredients such as mushrooms, olives and bacon.
- Garlic (peeled and diced) x 3 cloves
- Gluten-free penne x 1 packet
- Extra virgin olive oil x 2 teaspoons
- Onion (peeled and finely chopped) x 1
- Basil (fresh and chopped) x ½ cup
- Parmesan (shaved or grated) x ½ cup
- Gluten-free pizza pasta sauce x 1 jar
- Start with grabbing a frying pan and placing it on medium heat. Add in the extra virgin olive oil and wait for it to heat up.
- Once is it heated, add in the chopped onion and garlic. Cook for around three minutes while stirring until the onion is translucent and soft.
- Then add in the pizza pasta sauce with the chopped basil and simmer for around fifteen minutes.
- While the sauce is simmering, grab a large saucepan and fill it with water. Salt the water and bring to a boil.
- Once the water is boiling, cook the penne pasta according to the instructions on the packaging until it is al dente (soft with a slight firmness in the middle).
- Save a spoonful of the pasta water before draining. Once drained, return the penne back to the saucepan and stir through the reserved pasta water.
- Grab a serving bowl and place in the cooked penne pasta. Top it with a couple of ladles of the pasta sauce and garnish with the parmesan and any remaining basil.
Gluten-free Aussie chicken parmigiana
The classic chicken parmigiana dish is an Australian favourite and can be found on many menus throughout pubs, restaurants, cafés and household kitchens. This gluten-free version is simple to make and goes perfect with a side salad dressed with a splash of balsamic vinegar, extra virgin olive oil and a drizzle of honey.
- Gluten-free plain flour x 1 cup
- Gluten-free rice crumbs x 2 cups
- Eggs (large) x 2
- Pepper (fresh and grounded) x 2 pinches or to taste
- Sea salt x 1 pinch or to taste
- Gluten-free pizza pasta sauce x ½ cup
- Parmesan cheese (grated) x ½ cup
- Chicken breast (skinned and boneless) x 2 fillets
- Paprika powder x 1 teaspoon
- Oregano (dried) x 1 teaspoon
- Organic sunflower oil x 2 cups or enough so the chicken doesn’t touch the bottom of the pan.
- Preheat your oven to 180°Cand line a baking tray with some baking paper.
- Grab 2 plates and 1 bowl and set them out on the kitchen counter.
- Add the gluten-free plain flour, salt and pepper into one plate.
- Cracks the eggs into the bowl and stir until combined.
- Add the gluten-free rice crumbs, paprika powder and dried oregano into the other plate.
- Coat each chicken filletin the flour, then dip them into the egg, and then coat them in the rice crumbs until completely covered.
- Now grab a large frying pan and put on medium-low heat. Add in the organic sunflower oil and wait until it has heated.
- Place the coated chicken fillets into the frying pan and cook between three to four minutes on each side until each fillet is golden brown.
- Now place the chicken fillets on the baking tray and top with the gluten-free pizza pasta sauce and parmesan cheese. You can also add ham to this stage if you prefer as well.
- Cover the tray in tin foil and bake for about fifteen minutes.
Whether for breakfast or a midday snack, shakshuka is a popular Israeli dish that is absolutely delicious! Feel free to also add some chilli to give it a kick.
- Red onion (chopped) x 2
- Extra virgin olive oil x 1 tablespoon
- Eggs (large) x 4
- Fresh coriander (leaves and stalks chopped separately) x 1 teaspoon of each
- Caster sugar x 1 teaspoon
- Gluten-free pizza pasta sauce x 350 grams
- Grab a frying pan with a lid and place it on medium heat. Add in and heat the extra virgin olive oil.
- Add in the red onion (and chilli if you are using it) and the coriander stalks. Cook for around five minutes until the onion is soft.
- Now add in the gluten-free pizza pasta sauce and caster sugar. Give it a stir and then let it simmer between eight to ten minutes until the sauce thickens.
- Grab a large spoon and create four ‘dips’ into the sauce. Crack an egg into each dip.
- Cover the frying pan with a lid and cook over low heat between six to eight minutes.
- Scatter the coriander leaves over the dish before serving.