Anti Inflammatory Gluten Free Italian Sausage Pasta
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 12 oz gluten free pasta (penne or rigatoni)
- 1 lb italian sausage, casings removed
Chef's tipUse the same amount and cook it according to the package directions. It browns well but is leaner than pork sausage, so add a little oil to the pan if it looks dry. - 2 tbsp olive oil
- 4 cloves garlic, minced
- ½ tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- ½ tsp dried oregano
- ½ tsp salt, plus more for pasta water
- ¼ tsp black pepper
- ¼ cup fresh basil leaves, torn
- ½ cup pasta cooking water, reserved
For serving
- ¼ cup grated parmesan cheese (optional)
Can be omittedgrated parmesan cheese
Instructions
- 1
Bring a large pot of generously salted water to a boil. Cook the gluten free pasta according to package directions until just al dente — tender with a slight resistance at the center. Before draining, scoop out 1/2 cup of the starchy cooking water and set it aside. Drain the pasta through a colander and set aside.
- 2
While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into small pieces with a wooden spoon, for 6–8 minutes until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C). Transfer the sausage to a plate, leaving the rendered fat in the skillet.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!