This Cheesy Sausage Pasta is ready in 30 minutes and is full of a creamy, cheesy sauce, tossed in gluten-free pasta and sliced sausages. It makes for an easy weeknight meal that everyone can enjoy.
I love creating dishes all my family and friends can enjoy together. And while we’re blessed to not have any food allergies in my family, we have some friends and family that cannot have gluten for one reason or another, whether life-style or allergy. So when they come over, it’s always a welcomed challenge for me to make a mouthwatering dish.
I decided to take a few of our favorite ingredients – Aidells® Chicken & Apple Sausage, parmesan and gruyere cheese – and make an ooey, gooey sauce, and then add some Barilla® Gluten Free Penne Pasta. Not only would my family devour it, but our friends could now too.
Of course, on my weekly trip to Target, I was able to pick up all of my ingredients. Target is just one of the places I can find the Barilla® Gluten Free Penne Pasta. And any excuse to go to Target is well welcomed (except if you ask my husband). In addition to picking up these products at one of my favorites store I love that Aidells® Sausages are gluten-free, with no nitrites or added hormones. With the addition of Barilla® being ranked by Nielson as the #1 Gluten Free Pasta brand with no GMO ingredients while still having the classic pasta taste and texture, these ingredients combine to make a fantastically beautiful dish.
Comfort food, family and friends around a large table laughing, talking and creating memories is what life is all about.
Looking for another fantastic gluten-free pasta recipe? Be sure to check out this one with Barilla Gluten FREE Penne Pasta with Aidells Chicken and apple sausage, shallot cream sauce and Parmigiano Reggiano cheese.
- 1 shallot, minced
- 2 garlic cloves, minced
- 4 tablespoons butter
- 3 cups milk
- 1/3 cup flour
- 3 cups smoked gruyere, shredded
- 1 cup parmesan, grated or shredded
- Aidells® Chicken & Apple Sausage
- 1-2 tablespoons olive oil
- Barilla® Gluten Free Penne Pasta
- 1-2 teaspoons olive oil
Prepare pasta as directed on the box, drain and drizzle 1-2 teaspoons of olive oil to prevent the noodles from sticking together and set aside. While pasta is cooking, prepare sausages.
Cut sausages into ½-inch thick slices. Heat a skillet over medium-high heat and add 1-2 tablespoons olive oil. Once the oil is hot, add sliced sausages and cook until a nice golden brown, turning every couple of minutes to make sure that each side is cooked, about 7-8 minutes. Remove sausages from pan and set aside.
In a large pot or skillet - I used the skillet from cooking the sausages - add butter, minced onion and garlic. Cook over medium high heat until butter has completely melted. Add in flour and whisk to combine. Slowly add in milk. Stir together and reduce heat to medium, bringing to a slow rolling bowl; stir often so the sauce does not burn to the bottom of the pan. Once it is brought to a slow boil, add in the gruyere and parmesan cheese. Simmer over medium heat, and stir in the cooked sausages. Remove from heat and stir in pasta. Serve. I garnish with a sprig of rosemary for color. You could also use basil or parsley.
This is a sponsored conversation written by me on behalf of Barilla® & Aidells®. The opinions and text are all mine.