BARILLA GLUTEN FREE PENNE

WITH SAUSAGE RAGU AND THYME

  • 820
    Calories
  • 43.7g
    Total Fat
  • 29.8g
    Protein
  • 74g
    Total Carbohydrates
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  • Prep
  • Cook
  • Skill
    Beginner
  • Diet
    Gluten Free

Who knew there was Gluten Free pasta that tastes just like real pasta? Try Barilla's delicious Gluten Free Penne in this fresh, tasty dish.

Ingredients

Ingredients for 4 people
  • 340g Barilla Gluten Free Penne
  • 1 jar Barilla Basilico sauce
  • 1 clove garlic, peeled and chopped
  • 80ml Extra Virgin Olive oil
  • 250g Italian sausages, casings removed and crumbled
  • 2 sprigs of fresh thyme, roughly chopped
  • ½ glass of dry white wine
  • ½ cup Pecorino Romano cheese, grated
  • Salt to taste

Instructions

  1. 1 TO START
    Bring a large pot of water to the boil and add salt. We recommend 7 grams per litre of water.

  2. 2 START THE SAUCE

    In a large fry pan, saute garlic with half of the olive oil over medium heat. Add sausage meat and thyme, and cook until browned. Pour in white wine to deglaze the pan, and allow the alcohol to evaporate


  3. 3 ADD BASILICO

    Add the Basilico sauce and simmer for 5 minutes.

  4. 4 COOK THE PASTA

    Cook pasta 1 minute less than the package directions. Reserve 1 cup of the cooking water.

  5. 5 DRAIN AND COMBINE
    Drain pasta and toss with the sauce and the cooking water, stirring to combine. Add the Pecorino Romano cheese and finish with a drizzle of olive oil.
     

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