Barilla Gluten Free Penne With Spicy Italian Sausage Ragout And Thyme Barillacom Recipes

BARILLA® GLUTEN FREE PENNE WITH SPICY ITALIAN SAUSAGE RAGOUT AND THYME | BARILLA.COM

Steps:

• 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

BARILLA® GLUTEN FREE PENNE WITH SPICY ITALIAN SAUSAGE & MUSHROOM RAGOUT | BARILLA

Steps:

• Bring a large pot of water to boil, cook pasta according to package directions.
• Meanwhile in a skillet sauté onion with olive oil until translucent, three minutes over medium heat.
• Add sausage and brown well over high heat until cooked through. Add mushrooms, keep cooking until slightly brown, stir in white wine and reduce to half. Add chicken broth and simmer until reduced, about twenty minutes.
• Drain pasta and toss with sausage mixture, stir in cheese and parsley before serving.

GLUTEN FREE PENNE WITH SPICY ITALIAN SAUSAGE RAGOUT

Steps:

• 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.