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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Penne with Sausage & Leeks

Cummulative Rating
N/A
Servings
Makes 6 servings.
Difficulty
Easy

Ingredients

2 Tablespoons extra-virgin olive oil
1 lb. hot Italian sausage, casings removed if necessary
2 large leeks, light green and white parts only, cut into 1/2 inch pieces
1 large tomato, chopped
1 Tablespoon shallots, finely chopped
1/2 cup shiitake mushrooms, sliced
2 Tablespoons unsalted butter, divided
1 cup frozen peas
1 cup gf Chicken Stock
3/4 lb. gf penne pasta
1/2 cup Parmigiano Reggiano cheese, grated
Salt and freshly ground black pepper

Directions

Bring a large pot of salted water to a boil. While the water is heating, heat the olive oil in a large deep skillet over medium high heat. Add the sausage and brown, breaking up the lumps as it cooks, about 5 minutes. Add the leeks and sauté until softened, about 5 minutes. Add the tomatoes; sauté for 2-3 minutes. Add the shallots and mushrooms; sauté for 1 minute. Add 1 tablespoon of the butter, peas and the Chicken Stock. Bring mixture to a boil; reduce heat and simmer for 5 minutes. Adjust seasonings to taste with salt and freshly ground black pepper. Cover the skillet and set aside to keep warm.

Meanwhile, add the penne to the boiling water and cook until al dente. Drain. Add the pasta to the sausage mixture along with the remaining tablespoon of butter and the Parmigiano Reggiano cheese. Toss until everything is evenly distributed. Transfer to shallow pasta bowls and serve.

Tips

We used Tinkyada’s gf penne for the pasta in this recipe. To purchase this product please click the link below in the Recommended Tools.

Recommended Tools

#435 Tinkyada Brown Rice Penne