Nitrate & Nitrite Free Gluten Free Lemon Garlic Turkey Sausage Pasta
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Learn more →Ingredients
4 servings
- 12 oz gluten free pasta (penne or rigatoni)
- 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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