Description
This gluten-free sausage and fennel pasta is a quick and flavorful meal perfect for busy nights. Featuring savory Italian sausage, sweet fennel, and a light tomato-based sauce, this dish is both comforting and nutritious. Ready in just 30 minutes, it’s a great option for a healthy, high-protein dinner!
Ingredients
Units
Scale
- 12 oz gluten-free pasta (penne or fusilli)
- 1 tbsp olive oil
- 1 lb Italian sausage, casings removed
- 1 fennel bulb, thinly sliced
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup chicken broth
- 1 tsp dried oregano
- 1/2 tsp sea salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 cup Parmesan cheese (or dairy-free alternative)
- 1/4 cup fresh basil, chopped
Instructions
- Cook Pasta
- Boil gluten-free pasta according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
- Cook Sausage
- Heat olive oil in a large skillet over medium heat.
- Add sausage, breaking it apart with a spatula, and cook until browned.
- Sauté Fennel & Garlic
- Add fennel and cook for 3 minutes until softened.
- Stir in garlic and red pepper flakes, cooking for 1 more minute.
- Make the Sauce
- Pour in diced tomatoes, chicken broth, oregano, salt, and pepper.
- Simmer for 5-7 minutes to blend flavors.
- Combine & Serve
- Toss in cooked pasta and mix well. If needed, add reserved pasta water for a silkier sauce.
- Stir in Parmesan and top with fresh basil.
- Serve hot and enjoy!
Notes
- Make it Dairy-Free: Use nutritional yeast or a dairy-free Parmesan alternative.
- Extra Creamy Option: Add ¼ cup coconut milk or cashew cream.
- Storage: Refrigerate leftovers for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 45mg