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You are Shopping By: Home  >Recipes  >All Recipes
Corn Pasta with Red Sauce ala Shauna Recipe

Corn Pasta with Red Sauce ala Shauna Recipe
Product Code: Recipe0025
Unit of Measure:EACH
Our Price: Click to see price


Description 

Red Sauce on Corn Pasta ala Shauna -- The Gluten Free Girl

Shauna James Ahern is cyberspace's popular Gluten-Free Girl. Not only is Shauna an amazing cook, but she has a wonderful blog. This is a sauce she whipped-up on a busy day. Perfect for the new corn (gluten-free) pasta from Rusticella. Enjoy!

Ingredients:

 8 ounces gluten-free pasta of your choice (like Rusticella)

3 tablespoons extra-virgin olive oil

 1/2 medium white onion, peeled and fine-chopped

 1 teaspoon fine chopped fresh rosemary

pinch red pepper salt (Mustapha)

 pinch nutmeg

 pinch pepper

 1 28-ounce can diced tomatoes

 1 sausage of your choice, already cooked and sliced

 2 tablespoons unsalted butter

1/2 cup chicken stock

pinch lemon zest

 1/3 cup fresh grated Parmesan

Directions:

 1.Cooking the pasta. Fill a large pot with water and enough salt to make the water taste like the ocean. A glug of olive oil helps as well. When the water is boiling rapidly, throw in the pasta. Cook it until the texture is just shy of al dente (soft with just a little bite). Drain immediately. Put the hot pasta back in the pot.

2.Making the sauce. Bring a large saucepan to medium-high heat. Pour in the olive oil. Toss the onions in the hot oil and stir. Cook the onions until they are soft and translucent, yielding to the touch of your spatula. Put in the rosemary and cook about 1 minute, or until the room begins to smell of rosemary. Pinch in the red pepper salt, the nutmeg, and the pepper. Stir until the onions and rosemary are coated with these seasonings. Pour in the diced tomatoes and allow them to cook for a few minutes, or until the liquid has reduced and almost evaporated.

3.Put 1/2 of the butter in the tomato sauce and swirl until it is all melted. Toss in the sliced sausage and cook until it is evenly heated. Pour in the chicken stock and allow it to bubble and combine with all the other ingredients. When the sauce has reached the thickness you desire, reduce the heat to low.

4.Stir in the remaining butter and the pinch of lemon zest. Stir to combine.

5.Put the cooked pasta in the sauce. Stir to coat it entirely.

6.Plate up the pasta and top with the Parmesan.

Serves 2-3

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