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

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil, add salt.

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  • 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.

  • Cook pasta according to the package directions. Drain pasta and toss it with the ragout in a large mixing bowl.

Nutrition Facts

520 calories; protein 18.2g 37% DV; carbohydrates 49.1g 16% DV; fat 26.2g 40% DV; cholesterol 51mg 17% DV; sodium 722.7mg 29% DV. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/11/2016
I would make it again for sure!! Read More
(1)

Most helpful critical review

Rating: 3 stars
02/05/2016
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 reduce after adding the white wine. I followed it as written and added the water and the tomatoes. The recipe never states what to do with the Romano cheese so I went ahead and added it to the skillet. After 10 minutes of simmering it and still having a soup consistency I added 2 oz of cream cheese to thicken it. The flavors were very acidic due to the tomatoes so I added a tbs of sugar salt and black pepper to taste. It ended up pretty good and this could be a 5 star recipe with these modifications. Read More
(2)
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
02/04/2016
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 reduce after adding the white wine. I followed it as written and added the water and the tomatoes. The recipe never states what to do with the Romano cheese so I went ahead and added it to the skillet. After 10 minutes of simmering it and still having a soup consistency I added 2 oz of cream cheese to thicken it. The flavors were very acidic due to the tomatoes so I added a tbs of sugar salt and black pepper to taste. It ended up pretty good and this could be a 5 star recipe with these modifications. Read More
(2)
Rating: 4 stars
04/11/2016
I would make it again for sure!! Read More
(1)
Rating: 5 stars
03/03/2016
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 members (even non celiacs) and we are all so pleased with the taste and texture. Thank you for the recipe. Read More
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Rating: 4 stars
03/23/2016
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 purists will be shaking your finger at me for rating a recipe I changed but I think this addition tops off an excellent recipe nicely. Read More
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