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Gluten Free Penne with Spicy Italian Sausage Ragout

Rated as 4 out of 5 Stars

"Your whole family will love this delicious blend of spicy Italian sausage ragout and thyme served with Barilla Gluten Free penne pasta."
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Ingredients

25 m servings 520 cals
Original recipe yields 6 servings

Directions

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  1. Bring a large pot of water to a boil, add salt.
  2. Saute garlic with olive oil in a large skillet over medium heat until slightly yellow. Add sausage and thyme, cook until browned. Deglaze by pouring white wine into the skillet. Scrape up all the browned bits from the bottom until smooth, reduce well. Add tomato and water, season with salt and simmer until reduced, about 10 minutes.
  3. Cook pasta according to the package directions. Drain pasta and toss it with the ragout in a large mixing bowl.

Nutrition Facts


Per Serving: 520 calories; 26.2 g fat; 49.1 g carbohydrates; 18.2 g protein; 51 mg cholesterol; 723 mg sodium. Full nutrition

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Reviews

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I think there might be a few typo errors in this recipe. First of all 4 tbs EVOO is way too much. I had to drain the skillet of the EVOO in order for the sausage to brown. The sauce did not red...

I would make it again for sure!!

Verrry, good! Although it looked a little plain to me, I followed the recipe exactly but, alas, cheated in the end by adding a half a dozen sliced white mushrooms pan fried in butter. I know you...

We liked this ragù very much and we're not big sausage eaters. Instead of using plain water, I just used some of the pasta water to help with flavor. Imake Barilla GF pasta for all my family me...