Gluten Free Lemon Garlic Turkey Sausage Pasta
Bright, garlicky, and deeply satisfying, this pasta brings together golden-sliced garlic, crumbled turkey sausage, and a pan sauce built from white wine, chicken broth, and fresh lemon that tastes far more impressive than the effort involved. The lemon zest and juice cut right through the richness of the sausage, keeping every bite light and vibrant, while a handful of fresh parsley adds a pop of color and freshness at the finish. Pasta night can be a minefield when you're avoiding gluten, since cross-contamination and hidden wheat in sauces are constant concerns — but this recipe keeps things clean by relying on certified gluten free pasta and a from-scratch pan sauce with no thickeners or mystery ingredients. The trick of reserving starchy pasta water before draining is what ties the whole dish together, helping the sauce cling loosely to every piece of penne or rigatoni without needing any flour or cream. A finishing sprinkle of Parmesan is optional but highly recommended. This recipe serves four and comes together in about the time it takes to boil the pasta, making it a genuinely weeknight-friendly dinner that doesn't feel like a compromise.
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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 tbsp kosher salt (for pasta water)
- 1 lb ground turkey sausage (or bulk turkey sausage, casings removed if links)
- 3 tbsp olive oil, divided
- 5 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ½ cup dry white wine broth or chicken broth
- 1 cup chicken broth
- 1 lemon, zested (about 1 tsp zest)
- 3 tbsp fresh lemon juice (from the zested lemon)
- ¼ cup fresh parsley, roughly chopped
- ½ tsp black pepper
- salt to taste
- ½ cup reserved pasta water
- ¼ cup grated parmesan cheese (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then cook the gluten free pasta according to package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out ½ cup of the starchy pasta water and set it aside. Drain the pasta in a colander.
- 2
While the pasta cooks, heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the turkey sausage and cook, breaking it into rough ½-inch crumbles with a spoon, until browned and cooked through to an internal temperature of 165°F (74°C), about 7–9 minutes. Transfer the sausage to a plate and set aside.
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