Gluten Free Italian Sausage & Vegetable Rigatoni

Serves: 6

Ingredients

• 1½ lbs Larry’s Sausage gluten-free Italian sausage
• 1½ lbs gluten-free rigatoni (brown rice, quinoa, or lentil-based)
• 2 Tbsp avocado oil or olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 zucchini, halved and sliced
• 1 cup cherry tomatoes, halved
• 24 oz marinara sauce (recipe below)
• 1 tsp Italian seasoning
• ¼ tsp crushed red pepper flakes (optional)
• Sea salt & black pepper, to taste
• ¼ cup chopped fresh basil, parsley, and arugula
• Optional garnish: dairy-free parmesan (such as Violife)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook gluten-free rigatoni according to package directions until al dente. Drain and toss with a drizzle of oil to prevent sticking.
2. Cook the sausage: While the pasta cooks, heat 1 Tbsp oil in a large skillet over medium heat. Brown the sausage, breaking it into crumbles, 7–9 minutes. Transfer to a paper-towel-lined plate.
3. Sauté the vegetables: In the same skillet, add a splash of red wine vinegar to deglaze and scrape up the browned bits. Add remaining oil, onion, garlic, bell pepper, and zucchini. Sauté 4–5 minutes until tender. Add cherry tomatoes and cook 2–4 more minutes, until softened and beginning to burst.
4. Add sauce & combine: Return sausage to the skillet. Pour in marinara sauce, Italian seasoning, red pepper flakes, salt, and pepper. Simmer on low for 5 minutes to blend flavors.
5. Combine pasta & sauce: Add cooked rigatoni to the skillet and toss to coat evenly. Simmer 2–3 minutes so the sauce clings to the pasta.
6. Serve: Divide among 6 bowls, garnish with fresh herbs, and top with dairy-free parmesan.

Italian Sausage & Vegetable Rigatoni

(Serves 6)

Ingredients

• 1½ lbs Italian sausage
• 1½ lbs rigatoni pasta
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 zucchini, halved and sliced
• 1 cup cherry tomatoes, halved
• 1 jar (24 oz) marinara sauce
• 1 tsp Italian seasoning
• ¼ tsp crushed red pepper flakes (optional)
• Sea salt & black pepper, to taste
• ½ cup grated Parmesan cheese
• ¼ cup chopped fresh basil or parsley
• Optional garnish: shredded mozzarella or ricotta dollops

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Drain, toss with olive oil, and set aside.
2. Brown the Sausage: In a large skillet over medium heat, cook sausage until browned and crumbly. Remove and set aside.
3. Sauté Vegetables: Add a bit more olive oil if needed, then add onion, garlic, bell pepper, and zucchini. Cook 4–5 minutes until softened. Add cherry tomatoes and cook 2 minutes more.
4. Combine with Sauce: Return sausage to the pan and pour in marinara sauce. Add Italian seasoning, red pepper flakes, salt, and pepper. Simm

Homemade Marinara Sauce

Ingredients

• 2 Tbsp olive oil or avocado oil
• 1 small yellow onion, finely diced
• 4 cloves garlic, minced
• 2 cans (28 oz total) crushed tomatoes (San Marzano if possible)
• 2 Tbsp tomato paste
• 1 tsp sea salt (adjust to taste)
• ½ tsp black pepper
• 1½ tsp dried oregano
• 1 tsp dried basil
• 1 Tbsp grated carrot
• ¼–½ tsp red pepper flakes (optional)
• ¼ cup fresh basil, chopped (plus more for garnish)

Instructions

1. Sauté the aromatics: In a large saucepan or deep skillet, heat olive oil over medium heat. Add onion and sauté 3–4 minutes until soft and translucent. Stir in garlic and cook 30 seconds, just until fragrant (garlic burns quickly).
2. Build the base: Stir in tomato paste and cook for 1 minute to caramelize and deepen the flavor. Add crushed tomatoes, salt, pepper, oregano, basil, and red pepper flakes.
3. Simmer: Stir in grated carrot (if using). Bring to a gentle simmer, reduce heat to low, partially cover, and simmer for 25–30 minutes, stirring occasionally.
4. Finish with fresh herbs: Remove from heat, stir in fresh basil, and adjust seasoning as needed. For a smoother sauce, blend briefly with an immersion blender (10–15 seconds).
5. Serve or store: Use immediately, or cool completely before refrigerating or freezing.

Chef Jennie’s Tips:

• Add ¼ cup red wine or bone broth while simmering for added richness.