Tyler Florence

Italian sausage ragù with gluten-free penne and peas

Gluten Free, Soy Free

4 Servings, 740 Calories/Serving

25 – 35 Minutes

This fulfilling, gluten-free pasta is a collaboration between Tyler Florence and Chef Justine where mushrooms add earthiness to a hearty pork sauce.

Ingredients

  • 10 ounces gluten-free quinoa penne
  • Peeled fresh garlic
  • 1 or 2 shallots
  • 3 ounces cremini mushrooms
  • 1 pound fresh loose mild Italian pork sausage (contains pork and spices)
  • 1 cup diced tomatoes
  • 1 romaine heart
  • Fresh flat-leaf parsley
  • ¼ cup grated Pecorino Romano
  • Sun Basket house dressing (olive oil - balsamic vinegar - Dijon mustard - fresh garlic)
  • ¾ cup peas
  • ½ teaspoon red chile flakes (optional)

Chef's Tip

To save an extra step, instead of draining the pasta and reserving some of the cooking water, use a slotted spoon to transfer the cooked pasta directly from the water to the sauce. There will be enough cooking water clinging to the penne to loosen the sauce.


Instructions

1

Cook the penne

Bring a medium sauce pot of generously salted water to a boil. Add the penne and cook until just tender, 10 to 12 minutes. Drain, reserving ½ cup pasta cooking water. Drizzle the penne with 1 teaspoon oil.
While the water heats and the penne cooks, make the sauce.

2

Prep the sauce ingredients

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Peel and finely chop enough shallots to measure ¼ cup.
  • Thinly slice the mushrooms.
  • Cut a small corner from the sausage packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

3

Cook the sauce

In a large sauce pot over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the garlic, shallots, and mushrooms, season with salt and pepper, and cook, stirring occasionally, until the vegetables are lightly browned and softened, 5 to 6 minutes. Add the sausage and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 2 to 4 minutes. Add the tomatoes and cook, stirring occasionally, until the sauce has thickened, 6 to 8 minutes.
While the sauce cooks, prepare the salad.

4

Make the salad

  • Trim the root end from the romaine heart; separate the leaves.
  • Coarsely tear the romaine leaves.
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
  • Measure out 2 tablespoons Pecorino Romano for the salad; set aside the rest for garnish.
In a medium bowl, combine the romaine, half the parsley, and half the house dressing and toss to coat. Season to taste with salt and pepper. Add more house dressing if needed. Sprinkle with 2 tablespoons Pecorino Romano.

5

Finish the pasta

Stir the peas, pasta cooking water, and penne into the sauce. Cook over low heat, stirring occasionally, until warmed through, 1 to 2 minutes.

6

Serve

Transfer the pasta to individual bowls. Sprinkle with the remaining parsley and Pecorino Romano and as many chile flakes as you like. Serve with the salad and remaining dressing on the side.

Kids can!
  • Press the garlic (if you have a press).
  • Tear the romaine; toss the salad.
  • Sprinkle the cheese and parsley.
  • Set the table.
  • Sing "O Sole Mio”.

Nutrition per serving: Protein: 22g (44% DV), Fiber: 6g (24% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 1g, Saturated Fat: 10g (50% DV), Cholesterol: 80mg (27% DV), Sodium: 1040mg (43% DV), Carbohydrates: 64g (21% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV). Not a significant source of trans fat. Contains: milk

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