Description
This one pot dish is so creamy and comforting no one will ever believe it’s gluten free!
Ingredients
- 1–1.5 lb ground Italian turkey sausage (can substitute chicken, beef, or pork sausage)
- 3 cups brown rice farfalle or penne noodles (measured dry) (I use Jovial)
- 1 – 24 oz jar spaghetti or marinara sauce (a couple ounces more or less in the jar won’t hurt)
- 2 1/4 cups water
- 1 1/2 teaspoon kosher salt (or 3/4 teaspoon fine salt)
- 1/2 to 1 teaspoon red pepper flake (optional)
- 1/2 cup parmesan cheese (freshly grated or the kind from a can is fine too)
- A splash of heavy cream (2-3 tablespoons)
Instructions
- In a high sided skillet or a medium saucepan with a lid, brown 1 lb Italian turkey sausage over medium high heat, breaking it up into small pieces.
- Add 3 cups dry brown rice farfalle or penne pasta, 2 1/4 cups water, 1 jar pasta sauce, 1 1/2 tsp kosher salt, and red pepper flake (optional).
- Stir, reduce heat to low-medium, place the lid on, and simmer 12-14 minutes, stirring halfway through.
- After 10 minutes, test a piece of pasta to see if it’s done to your liking. Replace the lid and cook 2 more minutes if the pasta is not done. Note: the pasta will continue to cook as it sits off the heat, so I tend to stop the cooking process when it’s a tiny bit less than al dente so the pasta will hold it’s shape and not turn to mush. Stir in 1/2 cup parmesan cheese and a splash of heavy cream (2-3 tablespoons). Serve.
Notes
Sticking: If you notice your pasta sticking to the bottom, you are cooking on too high of a heat, the jar of pasta sauce was less than 22 ounces, or the water wasn’t measured properly in the beginning. To fix this problem, reduce the heat and stir in 1/4 cup of water and replace the lid until the pasta is done cooking.
Using turkey sausage still in casings: If you cannot find ground Italian turkey sausage, you can use the same amount of Italian turkey (or chicken) sausage links. Just squeeze the sausage out of the casings into your pan instead.
Dairy Free option: To make this dish dairy free, stir in dairy free parmesan and simply omit the splash of cream. I have made it both ways, and both are super delicious.
Ground Turkey Sausage: I personally like to use Jennie-O Italian turkey sausages. They are still in the casings, so I just squeeze them out in the pan I’m cooking in.