Break up the spaghetti into 2-inch pieces. You can do this by simply breaking it by hand (can be messy) or you can use the towel method, which is much more fun:Place the spaghetti in a clean kitchen towel, then place the towel on the counter, extend the towel 2 inches over the edge of the counter and then break the spaghetti inside, repeating until you break the entire length of the spaghetti. Then unroll the towel to reveal of the broken spaghetti.
12 oz Ronzoni Gluten Free Spaghetti
Saute the Veggies
Put an oven-proof skillet on the stove at medium heat. Make sure the skillet you choose also has an oven-proof lid. Once the skillet is heated, add the olive oil and let heat for a minute or so. Add the onions and cook until softened. Add the peppers and garlic and cook until the peppers are soft, about 6-7 minutes. Stir in the paprika and keep stirring for about 30 seconds to incorporate it well with the peppers, onions, and garlic.
Add the Liquids
Add the chicken or vegetable stock, tomato sauce, and black olives to the skillet. Season to taste with salt and pepper and bring to a boil. Add the broken gluten free spaghetti to the skillet. Do NOT stir the spaghetti; just press it down gently so it is completely covered by the sauce.
Into the Oven
Cover the skillet and back in a 400 degree oven for 20 minutes. REMEMBER when you take it out of the oven, the handle will be hot, use a hot pad. AND, the cover will be hot. I say these things because I have learned the hard way (well, yes, I burned myself!).
Cooking the Chorizo (if using)
Add the chorizo to a skillet and cook on medium-high until cooked through. Using the tip of a wooden spoon, stab the chorizo throughout the pan to break into smaller pieces. Transfer to a paper towel-lined plate. Set aside.
Finishing
Remove the pan from the oven and set on top of the stove. Taste to check the seasoning and add more salt and pepper if needed. Stir in 3/4th of the chopped parsley (reserved the 1/4 parsley for garnish) and then squeeze the lemon juice over the pasta. If adding the chorizo, you can add it in to the spaghetti now or serve as a garnish for individual plates. If you are adding cheese, grate over the top of the spaghetti.
Garnish and Serving
Plate the spaghetti into individual plates, or scoop directly from the pan. Serve with chorizo (if you are using and did not add to the spaghetti), dairy-free sour cream, and parsley. Enjoy
Store leftovers in the fridge for up to three days.