Gluten free pepperoni and chinken pasta

Ingredients

olive oil
1 onion
1 red pepper deseeded and diced
1 orange pepper deseeded and diced
800g chopped canned tomatoes
1 tablespoon tomato puree
225g peperoni sliced
200g chicken cooked and diced
2 tablespoons fresh flat leafed parsley plus extra for garnish
salt and pepper
penne pasta

Method

Heat 2 tablespoons of olive oil in a large frying pan. Add the onion and cook over a low heat, stirring occasionally, for 5 minutes, or until softened. Add the peppers, tomatoes and their can juices , tomato paste and bring to the boil.
Add the pepperoni, the chicken and parsley and season to taste with the salt and pepper. Stir well, bring to the boil, the reduce the heat and simmer for 10-15 minutes.
Meanwhile bring a large saucepan of lightly salted water to the boil and cook the pasta. When cooked drain well and transfer to a warmed serving dish. Add the remaining olive oil and toss. Add the sauce and toss again. Sprinkle with parsley and if you like some Parmesan and serve immediately and enjoy.