Gluten-free pasta with sausages and rapini
PREPARATION 15 minutes
COOKING 20 minutes
SERVING 4
1 package (500 g) of IROLLO #GF902 PENNE GLUTEN FREE pasta, cooked al dente
INGREDIENTS
- 250 ml (1 cup) cooking water
- 30 ml (2 tbsp.) olive oil
- 1 pound (500 g) mild Italian sausage meat (remove casing around sausages to get meat)
- 2 minced garlic cloves
- 3-4 small sweet peppers, cut into small pieces
- 30-45 ml (2-3 tbsp.) Bomba (Italian-style spicy chili paste)
- 1 package (500 g) rapini, cut into small pieces
- Grated fresh parmesan cheese, to taste
PREPARATION
- In a large skillet, heat the oil. Cook the Italian sausage meat and break it into small pieces. Add the garlic, peppers and Bomba. Cook for 1 minute.
- Deglaze with the cooking water. Add the rapini. Cook while stirring for 1 minute.
- Add the pasta. Mix well. Cook for another minute.
- Serve and garnish with grated Parmesan cheese, and more Bomba to taste!
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