Despite the fact that I have to be in a bathing suit in 3 weeks, dinner last night was a favorite in our house. This is one of those recipes we were all going to miss after going gluten-free, but simply swapping out the pasta for a gluten-free version and we did not have to give up this delicious, creamy dish. I named this dish “spicy-ish” because the original recipe used spicy Italian sausage and half a teaspoon of red pepper flakes. That was too much heat for my 6-year-old, so we adapted the recipe as follows:
What You’ll Need:
1 Tbsp. olive oil
1lb. Gluten-free penne pasta. I highly recommend Barilla Gluten-free
1lb. Italian sausage casing removed and crumbled (I use Mild)
4 cloves of garlic
3 Tbsp. butter
1 cup whipping cream
½ cup Parmesan cheese
2 Tbsp. fresh-chopped parsley
Heat olive oil in a hot pan, add sausage and garlic.
At the same time bring water to boil for pasta.
Break sausage apart and cook until no longer pink.
Reduce the heat to low, add cream, and simmer.
Add pasta to the boiling water and cook for approximately 8 minutes. When the pasta is ready so is the sausage.
Drain the pasta and add to the same pan as the sausage and cream.
Add butter, Parmesan cheese and parsley and mix well.
Sprinkle with a little more cheese and add red pepper flakes to taste.
This recipe will feed a family of four and my family loves it so much, there are usually no leftovers. Pair with a side salad and you have an easy and delicious dinner.