Gluten Free Penne With Spicy Italian Sausage Ragout

1. 1

   Bring a large pot of water to a boil, add salt.

2. 2

   Saute garlic with olive oil in a large skillet over medium heat until slightly yellow. Add sausage and thyme, cook until browned. Deglaze by pouring white wine into the skillet. Scrape up all the browned bits from the bottom until smooth, reduce well. Add tomato and water, season with salt and simmer until reduced, about 10 minutes.

3. 3

   Cook pasta according to the package directions. Drain pasta and toss it with the ragout in a large mixing bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.