Fast, Flavorful, and Gluten Free: Sweet Italian Sausage and Farfalle Pasta
Gluten free sausage and noodles is scrumptious and easy to prepare, for those busy nights. Dinner is served in 30 minutes.
Servings 4
Calories 453kcal
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
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