Barilla Gluten Free Penne with Spicy Italian Sausage Ragout and Thyme

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Ingredients 4 Servings

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 (evoo)
  • 250g Spicy Italian sausage casings removed and crumbled
  • 2 Sprigs fresh thyme, roughly chopped
  • ½ Glass of dry white wine
  • ½ Cup Pecorino Romano cheese grated
  • Salt to taste
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  • 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
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