Seed Oil Free Gluten Free Italian Sausage Pasta
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Learn more →Ingredients
4 servings
- 12 oz gluten free pasta (penne or rigatoni)
- 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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