Step 1

Heat a large skillet over medium heat and add olive oil, onions and sausage, breaking the sausage into small pieces. Once the sausage is cooked through and the onions are soft, add the diced roasted peppers, salt and pepper, garlic, olives, diced tomatoes and chicken broth. Bring to a boil, reduce heat and simmer on low for 10-15 minutes.

Step 2

Meanwhile, boil enough water to completely cover the pasta and add the dried minced garlic and salt. Once boiling, add the pasta and cook according to the pasta's directions. I find mine takes 9 minutes to be al dente. Once the pasta is al dente, rinse it off with cold water since gluten-free pasta is so starchy, to help remove the gumminess. Then, add it to the skillet and toss with the sausage mixture. Be sure to not let it sit in the hot sauce for more than a few minutes before serving, as the hot mixture will continue to cook the pasta and can cause it to be gummy and too soft.

Step 3

Serve with chopped fresh parsley while hot.