This dish is really easy to make and can be incorporated into your low fodmap recipes for working week nights, plus you don’t need to use fresh herbs – dried are just as good but maybe use a little less as the flavour is more concentrated in dried herbs. I don’t eat sausages often, and I do find gluten free ones generally have a higher level of meat so you tend to get what you pay for. Pricking and grilling them does remove some of the fat but they are still relatively high in fat – although 1 1/4 sausages for each serving is not too much! Check the sausages are gluten free but also free of onion – sometimes local butchers are the best option to buy.
Ingredients
300g of dried gluten free pasta
1 pack of watercress
6 gluten free sausages
1 sprig of fresh rosemary
2 sprigs of fresh oregano
drizzle of oil
Seasoning
2.5cm block of grated parmesan
fresh oregano flowers to decorate
Method
Prick the sausages with a fork and grill for 15 minutes till cooked
Put a pan of water to boil add a small amount of seasoning and add the dried pasta
In a pan add a small drizzle of oil and add the herbs and fry to release the flavour, then add the watercress and heat till wilted
Slice the sausage, drain the pasta
Add all the ingredients to the pasta and stir well
Serve
Add a sprinkle of parmesan to each dish
Decorate
Serves 4 with a green salad!
Clinical Alimentary 
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