Gluten Free Penne With Spicy Italian Sausage Ragout Recipes

Steps:

• Brink a large pot of salted water to a boil for the penne.
• Cook pasta according to package directions; drain and set aside.
• Brown sausage iin a large saute pan over medium-high heat for 5 minutes, crushing it into small pieces using a potato masher. Add the bell pepper and onion; cook 5 minutes or until sausage is cooked through.
• Stir in tomato paste and garlic. Saute 2 minutes, stirring frequently.
• Deglaze with wine, then increase heat to high and cook until liquid is nearly evaporated. Add tomatoes, sugar, and pepper flakes; bring to a simmer and cook 5-8 minutes, or until thickened.
• Season ragu with salt, stir in parsley, and serve over penne. Garnish with parmesan.

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.

Steps:

• Heat oil in a skillet; cook onion and garlic over med-high heat, stirring often, until soft and pale gold, 5 minutes.
• Add in sausage; cook/stir to break up, until browned, 10 minutes.
• Add in red pepper flakes, fennel, oregano, tomato paste, and chopped tomatoes.
• Simmer, stirring occasionally, until thickened, 20 minutes.
• Add in cream; cook, stirring until heated through.
• Add salt and pepper to taste.
• Meanwhile, cook pasta in a big pot of boiling salted water, until al dente; drain.
• Add pasta to hot sauce; toss well to coat; serve immediately with Parmesan on top.

Steps:

• In frying pan, add ½ tbsp oil and brown sausages, approximately 5 minutes. Add ¼ cup of water and cover. Let cook for approximately 8 minutes, remove from pan and set aside. In same pan, add remaining oil and onions and sauté for 3 minutes. Add mushrooms and a pinch of salt and sauté for 3 minutes. Add garlic, anchovy paste and chili flakes and cook for 5 minutes. Add tomatoes and sauté for 5 minutes more. Cut the sausages into diagonal slices and add them to the pan along with the tomato sauce and cook till sauce is thickened, approximately 8 minutes on med/high heat. Remove from heat and add the basil and parsley. Drain pasta and add to the sauce. Serve topped with grated parmesan.

Steps:

• Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion with a pinch of salt for 7 mins. Add the garlic, chilli and rosemary, and cook for 1 min more. Tip in the tomatoes and sugar, and simmer for 20 mins.
• Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.
• Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.