10 mins
25 mins
Serves 6

Gluten Free Penne Rigate with Roasted Red Pepper, Spinach and Sausage

Serve this main with a dollop of ricotta for a little added flair.
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  • 1 pkg Italpasta Gluten Free Penne
  • 2 tbsp extra virgin olive oil
  • 4 mild Italian sausage
  • 1 cup tomato basil sauce
  • 1/2 cup red pepper, sliced, roasted
  • 6 cup baby spinach


  • Cook penne according to package directions. Drain; reserving 1/4 cup (60 mL) pasta water.
  • In large skillet, heat 1/2 of the olive oil over medium heat; cook sausages for 3 minutes per side or until browned. Transfer sausages to cutting board; slice into 1/4 inch (5 mm) slices diagonally and set aside. Drain excess fat from skillet; in same skillet, heat remaining oil. Cook onion and garlic for 8 to 10 minutes or until tender and caramelized.
  • Add tomato sauce and roasted red peppers to skillet; bring to simmer. Return sausages to skillet. Add penne, reserved pasta water and spinach; toss to combine. Cook just until heated through and spinach is wilted.
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Nutritional Analysis

Calories: 440kcalCarbohydrates: 56gProtein: 14gFat: 18gCholesterol: 25mgSodium: 770mgFiber: 3gSugar: 4g