Dairy-Free & Egg-Free Creamy Tomato Pasta with Sausage

Ingredients

• about 450 g Gluten-free pasta
• about 450 g Italian sausage (removed from casings)
• 1 Onion
• 2 cloves Garlic
• about 790 g Canned crushed tomatoes
• 1 can Full-fat coconut milk
• 2 tbsp Tomato paste
• 1 tsp Italian seasoning
• 1/4 tsp Red pepper flakes
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/4 cup Fresh basil leaves

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

Instructions

1. 1Fill a large pot with at least 16 cups (4 quarts) of water. Place the pot over high heat and bring the water to a rolling boil (100°C / 100°C). Add the about 450 g of gluten-free pasta to the boiling water and cook for 8 to 12 minutes, stirring occasionally, until the pasta is al dente (tender but still firm to the bite). Carefully drain the cooked pasta in a colander and set it aside.
2. 2Place a large 30.48 cm skillet over medium heat. Add the about 450 g of Italian sausage (removed from casings) to the hot skillet. Break the sausage into small pieces using a spoon and cook for 6 to 8 minutes, stirring frequently, until it is fully browned and no pink remains, reaching an internal temperature of 71°C.
3. 3While the sausage cooks, dice the 1 onion into 1.27 cm pieces and mince the 2 cloves of garlic. Once the sausage is browned, add the diced 1 onion and minced 2 cloves of garlic to the skillet with the sausage. Continue to cook over medium heat for 3 to 5 minutes, stirring occasionally, until the onion pieces are translucent and softened.
4. 4Add the about 790 g can of crushed tomatoes, the 1 can of full-fat coconut milk, and the 2 tbsp of tomato paste to the skillet. Stir these ingredients thoroughly until they are well combined.
5. 5Stir in the 1 tsp of Italian seasoning, 1/4 tsp of red pepper flakes, 1/2 tsp of salt, and 1/4 tsp of black pepper. Increase the heat to medium-high until the sauce begins to gently bubble around the edges, then reduce the heat to low to maintain a gentle simmer. Let the sauce simmer for 10 to 15 minutes, stirring occasionally, until it has slightly thickened and the flavors have melded.
6. 6Add the cooked about 450 g of gluten-free pasta to the skillet with the creamy tomato sauce and sausage. Gently toss the pasta with the sauce and sausage until all the pasta is evenly coated.
7. 7Roughly chop the 1/4 cup of fresh basil leaves. Sprinkle the chopped 1/4 cup of fresh basil leaves over the pasta and serve immediately.

Substitutions

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