Chicken Andouille Sausage, Portobello and Pasta

Spicy sausage, earthy mushrooms and al dente pasta sounds like an idea way to ward off the rainy day blues. The heat of the andouille lingers after every bite, warms your tummy and is counteracted with the sweetness of the tomato sauce and woodsy portobellos.

With Gluten-Free Brown Rice pasta

With Regular Linguine

Adapted from Bon Appetit

  • 1 pound chicken andouille sausage sliced
  • 3 tablespoons olive oil
  • 1 1/2 pounds baby portobello mushrooms sliced
  • 2 cups chopped onions
  • 6 large garlic cloves, chopped
  • 1/2 cup merlot
  • 1 jar tomato sauce
  • 1 can chopped tomatoes
  • 1/2 package of 1 lb pasta (regular or gluten-free)
Chicken andouille sausage
Baby portobello mushrooms, onion, garlic, sausage mixture
Red sauce with merlot
Sauté in a hot pan with the olive oil the onions, mushrooms and then garlic until brown, about 12 minutes. Add sausage and cook for another 6 minutes.  Stir in jarred sauce and cook for 5 minutes, then add wine; cook until almost absorbed, about 4 minutes. Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.

The biggest difference about gluten-free pasta versus traditional pasta is price, the cooking time (gluten-free takes a few minutes longer), the flavor of gluten-free is plain, so adding salt helps flavor the pasta, and when draining the pasta, the gluten-free is very sticky and starchy.

Cook pasta or gluten-free pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well; return to pot. Pour sauce over pasta; toss to coat.

Add 1/2 cup cheese and 1/2 cup parsley; toss to combine. Transfer pasta to serving dish. Serve, passing remaining cheese separately.

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