Gluten-Free Spaghetti with Sausage
Indulge in a hearty and flavorful dinner with this Gluten-Free Spaghetti with Sausage recipe—the perfect combination of comfort and dietary mindfulness. Featuring tender gluten-free spaghetti tossed in a rich, aromatic tomato sauce infused with garlic, oregano, basil, and a hint of red pepper flakes, this dish promises bold flavors and a satisfying experience. The addition of savory, pan-cooked Italian sausage, available in mild or spicy options, takes the dish to the next level, complementing the gluten-free pasta beautifully. With vibrant parsley and a sprinkle of Parmesan cheese (if desired) as the final garnish, this recipe offers a restaurant-quality meal that’s easy to prepare in just 40 minutes. Perfect for a gluten-sensitive diet or anyone seeking a delicious twist on classic spaghetti with sausage.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces Gluten-free spaghetti
- 4 links Italian sausage (gluten-free, mild or spicy)
- 2 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 28 ounces Crushed tomatoes (canned, gluten-free)
- 2 tablespoons Tomato paste (gluten-free)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoons Crushed red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
- 0.5 cups Parmesan cheese (optional, ensure it's gluten-free)
Instructions
Bring a large pot of salted water to a boil. Add the gluten-free spaghetti and cook according to the package instructions. Drain the spaghetti and set aside, reserving 1/2 cup of the pasta water.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Remove the casings from the sausage links and crumble the sausage into the skillet. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the sausage from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Stir in the crushed tomatoes, tomato paste, oregano, basil, crushed red pepper flakes, salt, and black pepper. Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally.
Return the cooked sausage to the skillet and mix it into the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Add the cooked spaghetti to the skillet and toss to coat the pasta evenly with the sauce. Cook for 1-2 minutes, allowing the flavors to meld.
Serve hot, garnished with fresh parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.9 g | 178% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 295 mg | 98% | |
| Sodium | 7494 mg | 326% | |
| Total Carbohydrate | 160.7 g | 58% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 30.0 g | ||
| Protein | 109.4 g | 219% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1568 mg | 121% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2608 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
