Fast, Flavorful, and Gluten Free: Sweet Italian Sausage and Farfalle Pasta

Savor the simplicity of this gluten-free sausage and noodles: sweet Italian sausage and farfalle (bow-tie pasta!). Quick, delicious, and perfect for busy nights or pack and go lunch!

Farfalle pasta, with its delicate butterfly form, brings a touch of Italy to this dish. Tonight, it becomes the canvas for gluten-free sweet Italian sausage. The elegance lies not in complexity but in the humble aglio e olio, pronounced ah-li-oh eh oh-li-oh. It’s a combination of garlic and oil, a sauce that sings simplicity.

Join me in making this comfort food recipe, where dinner unfolds effortlessly in just 30 minutes.

Here’s what you’ll need.

Ingredients

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

Gluten free pasta – Today, I have Jovial’s organic brown rice farfalle pasta. The term “farfalle” finds its roots in Italian, meaning butterflies. This kind of pasta has been around since the 1500s and comes from Northern Italy, specifically Lombardia and Emilia-Romagna.

I have also used Tinkyáda brown rice pasta spirals in this recipe. Feel free to go with your favorite pasta shape.

Gluten Free Sausage – Today, I have fully-cooked sweet Italian sausage, a savory rich protein that enhances the overall flavor of this recipe.

I have also used uncooked Premio Italian sweet sausage in this recipe. They must be boiled before slicing and browning them.

Choose any sausage you prefer: hot or mild, turkey sausage, or switch it up with ground beef or chicken. It’s up to you. Be sure to check your sausage ingredients, though, because many sausages have fillers in them that are grain based and they may not be gluten free. 

Mushrooms – Sautéed mushrooms contribute a savory umami depth, with earthy flavor to complement the sweet Italian sausage and noodles.

Fresh garlic, a good extra-virgin olive oil, and reserved pasta water – These ingredients combine for a light flavorful Aglio e olio sauce.

Grated parmesan cheese – Top off the sauce with a generous portion of parmesan.

Salt and Pepper – Salt boosts the flavors, and pepper adds a bit of warmth, enhancing the overall taste of the dish.

Red pepper flakes – Optional, if you like a touch of heat.

Instructions with step by step images

*Free printable recipe card is available at the end of the post.

To begin, slice the sausages into bite size pieces. In the photo, I’ve sliced a pound of sausage, but if your family enjoys sausage as much as mine does, you might find that two pounds of sausage are necessary.

Heat two tablespoons of oil in a large skillet. Cook your sausage until browned. Then remove sausage with a slotted spoon and set aside in a large bowl.

Add two more tablespoons of oil to the pan. Heat the oil and add mushrooms, and season with salt and pepper. Cook, stirring frequently, about five minutes. Transfer to the bowl with the sausages.

Meanwhile cook your pasta according to package directions. Reserve a half cup of pasta water before you drain it to be used in our sauce.

Pro tip

To keep your pasta from sticking, add oil and salt to the water, stir pasta until it no longer settles on the bottom of the pot and when it’s ready, drain it and rinse it with water. If your sauce is not quite ready, toss the pasta with a little oil to keep it from getting sticky.

Now, we’re in the home stretch.

Preparing the Aglio e Olio sauce

Thinly slice the garlic to maximize its surface area and enhance the flavor. Add more oil to the pan and ensure the oil temperature is moderate; we aim to avoid burning the garlic. Add your garlic.

At this time, introduce red pepper flakes into the oil if you’d like, and allow them to cook, ensuring the full development of their flavor.

The addition of starchy, salty reserved pasta water to the skillet containing sautéed garlic and extra-virgin olive oil plays a crucial role in emulsifying the sauce. Stir vigorously.

Toss the sausage and mushrooms back into the skillet, along with your pasta. Add salt and pepper to taste.

Top with parmesan cheese and gently stir.

And that’s it. A fun easy meal.

Garnish with parsley and serve with a crisp green salad, sautéed broccoli, and quick gluten free crusty garlic bread.

Indulge in the perfect ending to your Italian-inspired feast with one of my delicious gluten free desserts such as: Gluten-Free Pizza Fritta (Zeppole) Fried Dough Recipe.

Pro tips and recipe notes

• Be sure to reserve a half cup of pasta water before you drain it. You’ll combine it with extra-virgin olive oil for a deliciously simple sauce.
• I recommend using a good quality extra-virgin olive oil (EVOO) for this recipe. It might be one of the healthiest fats on the earth. Choose a certified extra-virgin olive oil in a dark colored bottle. If you’re in the grocery store, try California Olive Ranch. Most stores carry it, it’s COOC certified, and reasonably priced.
• Store leftovers in an airtight container in the refrigerator for up to 2-3 days.

Unleash the flavors of gluten-free perfection with this sweet Italian sausage and noodles in aglio e olio sauce. Quick, easy, and always delicious! Try it tonight.

And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP

More gluten free pasta recipes

Delicious Turkey Tetrazzini is a great way to use up turkey leftovers.

Gluten-Free Classic Italian Lasagna includes a step by step guide with lots of photos and tips.

Gluten Free Baked Ziti is similar to lasagna, but so much easier to make.

Tuna noodle casserole is a creamy comforting meal.

Here is my complete collection of gluten free pasta recipes!

Print Pin Save Saved Recipe!

5 from 1 vote

Fast, Flavorful, and Gluten Free: Sweet Italian Sausage and Farfalle Pasta

Cook ModePrevent your screen from going dark

Gluten free sausage and noodles is scrumptious and easy to prepare, for those busy nights. Dinner is served in 30 minutes.

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 453kcal

Author Barbara Bianchi

Ingredients

• 4 tablespoons extra-virgin olive oil divided
• 1 pound sausage sliced into bite-size pieces
• 8 ounces mushrooms cleaned and sliced
• 12 ounces gluten free farfalle

For Aglio e Olio Sauce

• 4 cloves garlic sliced
• 4 tablespoons extra-virgin olive oil
• 1/2 cup Reserve cooking water from pasta
• 1/2 cup parmesan cheese grated
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• red pepper flakes optional

Instructions

• Heat two tablespoons of oil in a large skillet. Cook your sausage until browned, about 8 minutes. Then remove sausage with a slotted spoon and set aside in a large bowl.
  1 pound sausage
• Heat 2 more tablespoons of oil and add mushrooms, and season with salt and pepper. Cook, stirring frequently, about 5 minutes.
  8 ounces mushrooms
• Meanwhile cook gluten free pasta according to package directions. Reserve 1/2 cup of pasta water before you drain it.
  12 ounces gluten free farfalle

Prepare Aglio e Olio Sauce

• Add 4 tablespoons of oil to the pan and ensure the oil temperature is moderate; we aim to avoid burning the garlic. Add your garlic and cook until golden, about 1 minute.

  If you'd like to add the optional red pepper flakes this is the time to introduce them into the oil and allow them to cook, ensuring the full development of their flavor.
  4 cloves garlic, 4 tablespoons extra-virgin olive oil
• Add the reserved pasta water to the skillet containing sautéed garlic and extra-virgin olive oil. Stir vigorously.
  1/2 cup Reserve cooking water from pasta
• Toss the sausage and mushrooms back into the skillet, along with your cooked pasta. Add salt and pepper to taste.
  3/4 teaspoon salt, 3/4 teaspoon pepper
• Top with parmesan cheese and gently stir.
  1/2 cup parmesan cheese

Notes

• Be sure to reserve a half cup of pasta water before you drain it. You'll combine it with extra-virgin olive oil for a deliciously simple sauce.
• I recommend using a good quality extra-virgin olive oil (EVOO) for this recipe. It might be one of the healthiest fats on the earth. Choose a certified extra-virgin olive oil in a dark colored bottle.
  If you’re in the grocery store, try California Olive Ranch. Most stores carry it, it’s COOC certified, and reasonably priced.
• Store leftovers in an airtight container in the refrigerator for up to 2-3 days.

Nutrition

Calories: 453kcal

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.