Gluten Free Penne With Spicy Italian Sausage Ragout 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.

PORK RAGU WITH PENNE

Steps:

• Roughly chop spring onions, carrots and celery sticks. Add to a high powered blender or food processor along with the deseeded chili. Blitz it until it becomes a chunky paste. If you're using a food processor, don't worry about pre-chopping.
• Heat the olive oil in a large skillet/frying pan. When the oil is hot, add the chunky vegetable paste. Cook 2-3 minutes until fragrant.
• In a mixing bowl: add the pork, 1 teaspoon salt, fennel and oregano. Mix until thoroughly combined.
• Add the pork mixture to the frying pan with the vegetable paste and brown the meat on a medium heat, about 5 minutes.
• Fill large pot of water 2/3 of the way full and add 1 tablespoon sea salt. Bring the water to a boil and then carefully add in the pasta. Cook the pasta in boiling water until al dente - springy & chewy & not mushy. It should take about 10 minutes. Make sure to stir often. Gluten free pasta likes to clump so you really need to keep it moving to prevent it from sticking together.
• While the pasta is cooking return to your ragu. Add in the vinegar, garlic, black pepper, chopped tomatoes + 1 cup of water and let simmer for 10 minutes on a medium-low heat.

ITALIAN TOMATO SAUSAGE RAGU WITH PENNE

Steps:

• In a large skillet heat oil over medium heat.
• Add in the sausage meat, garlic, oregano and pepper flakes; sauté until brown, breaking up the meat with a fork (about 7 minutes).
• Add in finely chopped carrots, onion and celery; sauté for about 10 minutes.
• Mix in chopped tomatoes; reduce heat, cover and simmer about 20 minutes, stirring occasionally.
• Add in 1 cup broth and wine; simmer uncovered until liquid is slightly reduced (about 20 minutes).
• Add in the fresh basil; cover and simmer until the veggies are very tender, stirring occasionally.
• Continue to simmer for about 45-50 minutes, adding in more broth by about 1/4 cup if the liquid evaporates to quickly, and cook until the Ragu thickens to desired consistency.
• Season with salt and pepper to taste.
• Cook the pasta in a large pot of boiling salted water until just firm-tender; drain but reserve about 1/2 cup cooking water.
• Return the pasta to the pot; add in the Ragu; mix to combine.
• Add in about 1/2 - 3/4 cup Parmesan cheese and 2-3 tablespoons olive oil; mix to combine.
• If the mixture seems too dry then add in some of the reserved cooking water from the pasta.
• Season with more salt and pepper.
• Divide on plates and top with more cheese.

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.