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Gluten-Free Sausage and Veggie Penne Jovial Cassava Pasta

Sausage and Veggie Penne - Gluten-Free, Paleo

This Sausage and Veggie Penne makes for a quick, easy and filling weeknight dinner. It's gluten-free, comes together in around 30 min and can feed a crowd.
Prep Time 10 mins
Cook Time 30 mins
Course Dinner
Cuisine Italian
Servings 4 people

Ingredients
  

  • 1 tablespoon kosher salt plus extra to taste
  • 1 box Jovial Grain Free Cassava Penne
  • 2 tablespoon extra-virgin olive oil
  • 2 mild or spicy Italian sausage around 6-ounces total, casings removed
  • 1 large shallot thinly sliced
  • 3 cloves garlic roughly smashed and peeled
  • 1 medium zucchini sliced into half-moons
  • 1 medium roasted red pepper thinly sliced
  • 2 tablespoons roughly chopped sun-dried tomatoes packed in olive oil
  • Freshly-cracked black pepper
  • 2 cups baby spinach
  • 1 tablespoon water
  • ΒΌ cup fresh basil leaves
  • Calabrian chile oil for serving (optional)

Instructions
 

  • Bring a large pot of water to a boil. Season the water with 1 tablespoon salt and add the pasta. Cook to package instructions or until al-dente, around 13 minutes. Once cooked, drain the pasta and set it aside.
  • Meanwhile, heat a separate saute pan over medium-high heat. Add 1 tablespoon olive oil and heat until shimmering. Add the sausage and roughty crumble into bite-sized pieces. Cook, stirring occasionally, until the browned and cooked through. Around 8 minutes. Use a slotted spoon to transfer the sausage to a plate and set it aside.
  • Drop the heat to medium. If necessary, add another 1 tablespoon olive oil to the pan used to cook the sausage. Add the shallots and garlic and cook, stirring often, until the shallots are soft and slightly caramelized, around 3 minutes. Add the zucchini and cook, stirring occasionally, until slightly softened, around 5 minutes.
  • Add the red pepper and sun-dried tomato. Cook, stirring and lifting any brown bits on the bottom of the pan. Add the spinach and water. Cover with a lid for 2 minutes to quickly wilt the greens, then cook, stirring, until incorporated, 1 minute.
  • Add the cooked pasta to the pot and stir to combine and warm the pasta. Add the basil and stir through. Serve immediately with chile oil, if using.
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