Barilla® Gluten Free Penne with Spicy Italian Sausage Ragout and Thyme
Barilla® Gluten Free Penne with Spicy Italian Sausage Ragout and Thyme
25 minutes total
Ingredients
Serves 4
| 340g | Barilla® Gluten Free Penne |
| 1 jar | Barilla® Basilico sauce |
| 1 clove | Garlic peeled and chopped |
| 80ml | Extra virgin olive oil (evoo) |
| 250g | Spicy Italian sausage casings removed and crumbled |
| 2 sprigs | Fresh thyme, roughly chopped |
| ½ Glass | Dry white wine |
| ½ cup | Pecorino Romano cheese grated |
| To taste | Salt to taste |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to the boil and add salt. We recommend 7 grams per liter of water
Step 2
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
Step 3
Add the Basilico sauce and simmer for 5 minutes
Step 4
Cook pasta 1 minute less than the package directions. Reserve 1 cup of the cooking water
Step 5
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
Gluten Free Penne Rigate
- Shape Penne
- Cook time 10–11 mins
- Pack size 400g
- Range Gluten Free