Dairy-Free Creamy Tomato Pasta with Sausage

Ingredients

• about 450 g Gluten-free pasta
• about 450 g Italian sausage
• 2 tablespoons Olive oil
• 3 cloves Garlic
• about 790 g Canned crushed tomatoes
• 1 can Coconut milk
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/4 cup Fresh parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat. Add the about 450 g of gluten-free pasta and cook for 8-12 minutes, or until the pasta is tender but still firm to the bite. Drain the cooked pasta in a colander and set it aside.
2. 2Remove the casings from the about 450 g of Italian sausage. Crumble the sausage meat into a large (25.4-30.48 cm) skillet and place it over medium heat. Cook for 8-10 minutes, breaking up the meat with a spoon, until the sausage is fully browned and no pink remains. The internal temperature of the sausage should reach 71°C.
3. 3Carefully drain any excess grease from the skillet. Add the 2 tablespoons of olive oil and the 3 cloves of minced garlic to the skillet. Cook for 1 minute over medium heat, stirring constantly, until the garlic is fragrant and lightly golden, being careful not to burn it.
4. 4Pour in the about 790 g of canned crushed tomatoes and the 1 can of coconut milk. Stir in the 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
5. 5Increase the heat to medium-high to bring the sauce to a gentle simmer, where small bubbles consistently break the surface. Immediately reduce the heat to medium-low. Cook the sauce for 15 minutes, stirring occasionally, until it has thickened slightly and the flavors have melded.
6. 6Add the cooked about 450 g of gluten-free pasta to the sauce in the skillet. Toss gently with tongs or a large spoon until all the pasta is evenly coated with the creamy tomato sauce.
7. 7Serve the pasta immediately in individual bowls. Garnish each serving with the 1/4 cup of fresh parsley, finely chopped.

Substitutions

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