Barilla^® Gluten Free Penne with Spicy Italian Sausage Ragout and Thyme

Bring a large pot of water to the boil and add salt. We recommend 7 grams per liter of water

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

Add the Basilico sauce and simmer for 5 minutes

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

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