Dairy-Free Creamy Tomato Pasta with Sausage

Instructions

1. 1Fill a large pot (at least 6-quart capacity) with at least 4 quarts of water and bring it to a rolling boil over high heat (100°C). Add the about 450 g of Gluten-Free Pasta and cook for 8-10 minutes, or until the pasta is tender but still firm to the bite. Carefully drain the pasta in a colander and set it aside.
2. 2While the pasta cooks, place an approximately 30 cm skillet over medium heat (325-375°F/160-190°C) and add the 2 tablespoons of Olive Oil. Remove the about 450 g of Italian Sausage from its casing, crumble it into the hot skillet, and cook for 8-10 minutes, breaking it apart with a spoon, until it is browned and cooked through with an internal temperature of 72°C. Carefully drain any excess fat from the skillet.
3. 3Add the 4 cloves of minced Garlic to the skillet with the cooked sausage and stir continuously for 1 minute, until the garlic becomes fragrant.
4. 4Pour in the about 790 g Canned Crushed Tomatoes and the 1 can of Coconut Cream. Stir in the 1 teaspoon of Dried Oregano, 0.25 teaspoon of Red Pepper Flakes, 1 teaspoon of Salt, and 0.5 teaspoon of Black Pepper, mixing thoroughly to combine all ingredients.
5. 5Increase the heat to medium-low (85-95°C) and bring the sauce to a gentle simmer. Continue to cook for 15 minutes, stirring occasionally, until the sauce has slightly thickened and the flavors have melded.
6. 6Add the cooked about 450 g of Gluten-Free Pasta to the skillet with the simmering sauce. Toss the pasta gently with tongs or a large spoon until every strand is evenly coated with the sauce.
7. 7Divide the pasta immediately among four serving plates. Garnish each portion with the 0.25 cup of Fresh Basil, which you should chop finely before sprinkling over the dish.

Substitutions

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