Barilla Gluten Free Penne With Spicy Italian Sausage Mushroom Ragout Barilla Food

BARILLA® GLUTEN FREE PENNE WITH SPICY ITALIAN SAUSAGE RAGOUT AND THYME | BARILLA.COM

Steps:

• BRING a large pot of water to a boil, add salt
• 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

BARILLA® GLUTEN FREE PENNE WITH SPICY ITALIAN SAUSAGE & MUSHROOM RAGOUT | BARILLA

Steps:

• Bring a large pot of water to boil, cook pasta according to package directions.
• Meanwhile in a skillet sauté onion with olive oil until translucent, three minutes over medium heat.
• Add sausage and brown well over high heat until cooked through. Add mushrooms, keep cooking until slightly brown, stir in white wine and reduce to half. Add chicken broth and simmer until reduced, about twenty minutes.
• Drain pasta and toss with sausage mixture, stir in cheese and parsley before serving.

PENNE WITH SPICY SAUSAGE RAGU

Steps:

• Heat oil in a skillet; cook onion and garlic over med-high heat, stirring often, until soft and pale gold, 5 minutes.
• Add in sausage; cook/stir to break up, until browned, 10 minutes.
• Add in red pepper flakes, fennel, oregano, tomato paste, and chopped tomatoes.
• Simmer, stirring occasionally, until thickened, 20 minutes.
• Add in cream; cook, stirring until heated through.
• Add salt and pepper to taste.
• Meanwhile, cook pasta in a big pot of boiling salted water, until al dente; drain.
• Add pasta to hot sauce; toss well to coat; serve immediately with Parmesan on top.

ITALIAN TOMATO SAUSAGE RAGU WITH PENNE

Steps:

• In a large skillet heat oil over medium heat.
• Add in the sausage meat, garlic, oregano and pepper flakes; sauté until brown, breaking up the meat with a fork (about 7 minutes).
• Add in finely chopped carrots, onion and celery; sauté for about 10 minutes.
• Mix in chopped tomatoes; reduce heat, cover and simmer about 20 minutes, stirring occasionally.
• Add in 1 cup broth and wine; simmer uncovered until liquid is slightly reduced (about 20 minutes).
• Add in the fresh basil; cover and simmer until the veggies are very tender, stirring occasionally.
• Continue to simmer for about 45-50 minutes, adding in more broth by about 1/4 cup if the liquid evaporates to quickly, and cook until the Ragu thickens to desired consistency.
• Season with salt and pepper to taste.
• Cook the pasta in a large pot of boiling salted water until just firm-tender; drain but reserve about 1/2 cup cooking water.
• Return the pasta to the pot; add in the Ragu; mix to combine.
• Add in about 1/2 - 3/4 cup Parmesan cheese and 2-3 tablespoons olive oil; mix to combine.
• If the mixture seems too dry then add in some of the reserved cooking water from the pasta.
• Season with more salt and pepper.
• Divide on plates and top with more cheese.