Gluten Free Sausage and Noodles

Sausage and noodles is a winner for an easy dinner or pack and go lunch.

Gluten free sausage and noodles always delivers rave reviews from everyone at the table. Scrumptious and easy to prepare, this meal is for those busy nights when you need to have dinner on the table in 35 minutes. Add a salad and you’re good to go.

Let me show you how easy it is to make.

Instructions with step by step images

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

Boil sausage in a large pot for 20 minutes. Then slice the sausages into bite size pieces.

Heat two tablespoons of oil in a large pot or wok. Cook your sausage until browned. Then remove sausage with a slotted spoon and set aside. Add two more tablespoons of oil to the pot.

Heat the oil and add mushrooms, salt and pepper. Cook, stirring frequently, about eight minutes. Return the sausage to the pot and heat through about two more minutes.

Meanwhile cook your pasta according to package directions. Reserve a half cup of pasta water when you drain it. Combine the pasta water with four tablespoons of extra-virgin olive oil. Pour over your sausage mixture and cook for another five minutes.

Toss with gluten free pasta. Add more salt to taste. Sprinkle with parmesan cheese. 

And that’s it. An fun easy meal.

Pro tips and recipe notes

• I used gluten free Tinkyáda brown rice pasta spirals. All the Tinkyáda rice pastas are organic and not mushy which as the package says, “we appreciate with joy”!
• Today, I used Premio Italian sweet sausage. They must be boiled before browning them. You may choose any gluten free sausage you’d like. If your sausages are already fully-cooked, skip boiling them and simply slice and brown them.
• Be sure to reserve a half cup of pasta water when you drain it. You’ll combine it with extra-virgin olive oil for a deliciously simple sauce.

I can’t wait for you to try this recipe. 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.

Tuna noodle casserole is a creamy comforting meal.

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5 from 1 vote

Gluten Free Sausage and Noodles

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Gluten free sausage and noodles is scrumptious and easy to prepare, for those busy nights. Dinner is served in 35 minutes.

Course Dinner

Cuisine American

Keyword 35 minute meal, sausage and noodles

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 453kcal

Author Barbara Bianchi

Ingredients

• 4 tablespoons extra-virgin olive oil
• 1 pound Italian Sweet sausage
• 8 ounces mushrooms cleaned and sliced
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 1/2 cup parmesan cheese
• Reserve 1/2 cup cooking water from pasta
• 4 tablespoons extra-virgin olive oil
• 1/2 package gluten free pasta cooked

Instructions

• Boil sausage in a large pot for 20 minutes. Then slice the sausages into bite size pieces.
• Heat 2 tablespoons of oil in a large pot or wok. Cook sausage until browned. Remove sausage with a slotted spoon and set aside. Add 2 more tablespoons of oil to the pot.
• Heat oil and add mushrooms, salt and pepper. Cook, stirring frequently, about 8 minutes. Return the sausage to the pot and heat through about 2 minutes.
• Meanwhile cook gluten free pasta according to package directions. Reserve 1/2 cup of pasta water when you drain it. Combine the pasta water with 4 tablespoons of olive oil. Pour over sausage mixture and cook for another 5 minutes.
• Toss with gluten free pasta. Add more salt to taste. Sprinkle with parmesan cheese.

Notes

• I used gluten free Tinkyáda brown rice pasta spirals. All the Tinkyáda rice pastas are organic and not mushy which as the package says, "we appreciate with joy"!
• Today, I used Premio Italian sweet sausage. They must be boiled before browning them. You may choose any gluten free sausage you'd like. If your sausages are already fully-cooked, skip boiling them and simply slice and brown them.
• Be sure to reserve a half cup of pasta water when you drain it. You'll combine it with extra-virgin olive oil for a deliciously simple sauce.

Nutrition

Calories: 453kcal

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