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Gluten Free Penne with Spicy Italian Sausage Ragout
Reviews:
February 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.