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Gluten-Free Rigatoni
Created by: Howcan Team
Ingredients
- 12 oz gluten-free rigatoni pasta
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 lb ground Italian sausage
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Cook the gluten-free rigatoni pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened, about 3-4 minutes.
- Add the ground Italian sausage to the skillet, breaking it up with a spoon, and cook until browned and cooked through.
- Stir in the crushed tomatoes, dried oregano, and red pepper flakes. Season with salt and pepper to taste. Simmer for 10 minutes to allow the flavors to meld.
- Add the cooked gluten-free rigatoni to the skillet and toss to coat the pasta in the sauce.
- Divide the gluten-free rigatoni among serving plates, garnish with fresh basil leaves, and serve with grated Parmesan cheese on the side.
Rigatoni, a classic Italian pasta dish, has a rich history dating back to the central regions of Italy. Traditionally made with durum wheat, this dish has evolved to accommodate gluten-free diets. Renowned chefs like Giada De Laurentiis and Mario Batali have popularized gluten-free rigatoni in their restaurants, offering a delectable alternative to the traditional recipe. The key to a perfect gluten-free rigatoni lies in the pasta itself. Achieving the right texture and flavor is crucial, and using high-quality gluten-free pasta made from ingredients like brown rice or quinoa is essential. Today, the best versions of this dish can be found in authentic Italian restaurants that specialize in gluten-free cuisine.
30 min
4
400 calories
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