Gluten Free Italian Sausage Pasta
Hearty, saucy, and deeply satisfying, this Italian sausage pasta is the kind of weeknight dinner that feels like it took way more effort than it actually did. Browned sausage, garlic, red pepper flakes, and a long-simmered crushed tomato sauce come together in one skillet, making cleanup almost as easy as the cooking. The trick of reserving a splash of starchy pasta water before draining is what ties everything together — it helps the sauce cling to every piece of penne or rigatoni instead of sliding off into a puddle at the bottom of the bowl. One of the trickiest parts of eating gluten free is finding pasta that holds up to a bold, chunky sauce without turning to mush, so cooking the gluten free pasta just to al dente and finishing it in the skillet makes a real difference in texture. Torn fresh basil stirred in at the end brightens the whole dish, and a handful of grated Parmesan on top is an easy finishing touch. This recipe serves four, making it a reliable go-to for feeding a family or having leftovers worth looking forward to the next day.
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Learn more →Ingredients
4 servings
- 12 oz gluten free pasta (penne or rigatoni)
Chef's tipGluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy. - 1 lb italian sausage, casings removed
- 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)
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.
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