Barilla® Gluten Free Penne

with Spicy Italian Sausage Ragout and Thyme

Barilla Gluten Free Elbow Pasta

Made with

Barilla Gluten Free Elbows



Ingredients for 6 people       

  • 1 box Barilla® Gluten Free Penne
  • 1 clove garlic peeled and chopped
  • 4 tablespoons extra virgin olive oil
  • 1 pound spicy Italian sausage casings removed and crumbled
  • 2 teaspoons fresh thyme chopped
  • ½ cup white wine dry
  • 1 14 ounces canned tomatoes chopped
  • 1 cup water
  • ½ cup romano cheese grated
  • salt to taste


  • BRING a large pot of water to a boil, add salt

  •  SAUTE garlic with olive oil in a large skillet over medium heat until slightly yellow

  • ADD sausage and thyme, cook until browned

  •  DEGLAZE by pouring white wine into the skillet
  • SCRAPE up all the browned bits from the bottom until smooth, reduce well
  • ADD tomato and water, season with salt and simmer until reduced, about 10 minutes

  •  COOK pasta according to the package directions
  •  DRAIN pasta and toss it with the ragout in a large mixing bowl

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