We recently had a guest with a gluten allergy, so I took it as an opportunity to try some gluten-free pasta. There are plenty of options out there nowadays. I tried these two brands and they were equally delicious. I could hardly tell the difference from regular pasta.
Tossed with the penne is a yummy combination of sausage, tomatoes, Romano and mozzarella cheeses and basil.
Fresh Tomato, Sausage, and Pecorino Gluten-Free Pasta
3 cups (8 ounces) uncooked gluten-free multigrain penne (such as DeBoles)
8 ounces sweet Italian gluten-free sausage, casings removed
2 teaspoons olive oil
1 cup sliced onion
2 teaspoons minced garlic
1 1/4 pounds tomatoes, chopped
6 tablespoons grated fresh Pecorino Romano cheese, divided
4 ounces fresh mozzarella, cubed
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup torn fresh basil leaves (I used a little pesto to drizzle over finished dish)
1. Cook pasta according to package directions. Drain and keep warm.
2. Heat a large nonstick skillet over medium-high heat. Add oil to pan then the sausage and onion. Cook 4 minutes, stirring to crumble sausage. Add garlic and cook for 2 minutes. Stir in tomatoes and cook another 2 minutes.
3. Remove sausage mixture from heat. Stir in pasta, 2 tablespoons of the Pecorino Romano, mozzarella, salt, and pepper. Sprinkle with remaining 1/4 cup Romano cheese and basil.
Serves 4 (doubles easily)
Recipe from My Recipes
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