Category: Gluten Free Italian

Gluten Free Sausage Ragu

This hearty Sausage Ragu was inspired by one of many regional dishes originating in Sardinia, Italy.  It has an incredible flavor profile starting with Italian pork sausage, combined with aromatic veggies, tomatoes, wine and saffron.  Check out the full recipe below.  This sauce pairs perfectly with the Malloreddus Pasta that I made in the previous post.  The dish is traditionally finished with Pecorino Romano cheese, and I added some fresh parsley from my herb garden.  Mangia!

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3-4 servings

Ingredients:

  • 4 links gluten free Italian sausage, about 10 oz.
  • 15 oz. can crushed tomatoes
  • 8 oz. can tomato sauce
  • 2 tbsp. tomato paste
  • 1/2 cup onion, diced
  • 1/2 cup carrot, diced
  • 1/4 cup celery, diced
  • 3 garlic cloves, minced
  • 1 tsp. basil
  • 1/2 tsp. oregano
  • 1 bay leaf
  • 1 tbsp. olive oil
  • 1/4 cup red wine
  • pinch of saffron, combined with 1 tbsp. water

Preparation:

Heat a deep skillet with 1 tbsp. olive oil.  Cut the carrots, celery and onion into small dice.  Add them to the skillet and cook for 5 minutes over low heat.

Remove the sausage casings and cut the sausage into small pieces.  Add to the skillet with the veggies.

When the sausage starts to brown, push the meat and veggies to the sides of the pan and add the tomato paste in the center.

Let it toast for a few minutes, then stir it into the sausage and veggies.

Add the wine, and saffron water, garlic, basil, oregano and bay leaf.

Let the wine cook off for a few minutes, then add the crushed tomatoes and the tomato sauce.  Stir well, and simmer 30-45 minutes with the lid slightly ajar to allow the sauce to thicken as it cooks.  Stir the sauce every 10 minutes while it simmers.

Serve this wonderful sauce over your favorite pasta and finish with grated cheese.  Pecorino Romano is traditional with this dish, but you can use Parmigiano Reggiano.

Notes ♪ You’ll want to choose a pasta that can stand up to a chunky sauce like this.  Corkscrew pastas like fusilli, or ridged pasta like rigatoni work especially well.  For a special treat, check out the Gluten Free Malloreddus Pasta that I made from scratch to go with this sauce.

Notes ♫ The sausage in this recipe contains plenty of salt, so if you are watching your sodium intake you can use unsalted tomatoes to balance things out.

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Gluten Free Malloreddus Pasta

What is Malloreddus Pasta?

Malloreddus pasta is a type of gnocchi originating in Sardinia, Italy.  There are a few things that distinguish this regional pasta from other types of gnocchi.  First, look at the ridges on the Malloreddus paddle on the left, vs. a typical gnocchi paddle on the right.  The ridges are wider and deeper on the Malloreddus paddle, to create the distinctive grooves.  They really soak up the sauce!

What about gluten?

Malloreddus pasta is traditionally made with semolina flour and water.  Of course, semolina is off limits on the gluten free diet, so for my gluten free adaptation, I used the new Gluten Free Bread Flour from Better Batter.  You can try this recipe with any one-to-one gluten free all-purpose blend.  I added water, salt and just a bit of olive oil, to help the dough come together.

Wait, no eggs?

Did you notice that there are no eggs in the ingredient list?  Traditional Malloreddus Pasta is egg free.  Only flour, water and salt.  I know that some of my readers can’t have eggs, if you are one of them then this pasta is for you!

Another unique feature.

Did you know that Malloreddus pasta is sometimes infused with saffron?  Just a pinch gives the dough beautiful color, it almost looks like I added an egg yolk!

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4 Servings (depending on your appetite!)

Ingredients:

For the pasta

Preparation:

For the pasta, add a pinch of saffron to 1/4 cup warm water.  Let it steep for 15 minutes.

Whisk together the flour and salt in the bowl of a stand mixer.  Pour in the infused liquid through a sieve, reserving the saffron threads.

Drizzle in the olive oil and mix on low speed with the paddle attachment.  You may need up to 1/4 cup of additional water to achieve the right consistency.  If the dough looks crumbly like this, it is too dry.

Add the remaining water 1 tbsp. at a time until you have a very soft, smooth dough, like this.

Hint– If you need to add the additional water, pour it over the strained saffron threads so you get more of the coloring.

Use a spatula to gather the dough into a ball, then cover and let it rest at room temperature for about 20 minutes.

When you’re ready, flour a cutting board and divide the dough into 4 pieces.  Working with one section at a time, roll the dough into a thin rope, about 1/2″ wide.  Use a bench knife or butter knife to cut the rope into 1/2″ pieces, (this is a small pasta, don’t make the pieces too large).  Working quickly, roll each piece between floured palms to form small marbles.

Now roll each piece over the Malloreddus paddle, you can use your fingers or a bench knife.  Be sure to keep the paddle generously floured as you work.  A flour shaker is convenient to have on hand.

Arrange the pasta on a lightly floured baking pan in a single layer.  I lined mine with wax paper.  At this point, you can cover the pasta with plastic wrap and refrigerate it until you are ready to start cooking.

For longer term storage, place the pan in the freezer for a few hours, then transfer the pasta to a freezer safe bag.

When your sauce is ready, heat a large pot of salted water to a rolling boil.  Add the pasta and set a timer for 3 minutes maximum.  Be careful not to overcook, as soon as the pasta floats to the top, it’s done!  Use a spider strainer to gently lift it out of the water, drain and place it directly into the sauce.  Finish with grated cheese and fresh Italian parsley.

I see you ogling that sauce! 😉 It’s a hearty Sausage Ragu, perfect for ridged pasta like this one.  Want to know more?  Be sure to check out the next recipe!

Notes ♪♫ Some of my readers have mentioned that they would like a gluten free pasta made without eggs.  This one is for you, friends.  The dough is every bit as soft and supple as egg pasta, so whether you can’t have eggs for dietary reasons, pricing or availability, this pasta is one you must try!

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Tri-Color Gluten Free Pasta

Tri-Color Gluten Free Pasta  

I love making pasta by hand and have been experimenting with coloring the dough.  I have been wanting to do this for a while and had so much fun making this test batch!

Using spinach powder and tomato powder to color the dough was inspired by browsing the tri-color pasta at the supermarket and noticing what they listed for ingredients.  That was how I got started with this recipe. 

Read on to see how easy it was to put this together!  It was a time consuming but fairly easy process using a scale, small food processor or electric chopper and gnocchi board.

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Ingredients:

Preparation:

Set up 3 bowls.  Place 1/8 tsp. salt in each bowl.  To one bowl add 1 tbsp. spinach powder, and to another bowl add 1 tbsp. tomato powder.  Add enough flour to each bowl, to equal 100 g. including the vegetable powder and salt.

Next, working with one bowl at a time, add one egg to the bowl of a small food processor and pulse to break it up.  Add the flour from the first bowl with 2 tbsp. of ice water and pulse several times, just enough to bring it together into a rough dough.  Continue with the next 2 bowls, combining the flour mixture with 1 egg, and 2 tbsp. ice water.  As you finish each color dough, press it into a ball and wrap in plastic wrap.

Hint: make the white dough first, so that you don’t have to wash the chopper in between batches.

Let the dough balls rest at room temperature for 20 minutes.

Lightly flour a large cutting board.  Working with one color dough at a time, divide the ball in half and roll each section into a rope.  Be patient, if it doesn’t roll easily dust with a little flour and gently press down with your palms as you roll the dough back and forth.

Use a bench knife to cut the ropes into 1/4″ pieces.  Remember, the pasta will grow when it cooks, so don’t make the pieces too large.

Roll each piece of dough between your palms then use your hand or a bench knife to roll it over a floured gnocchi board to create the ridges.

Place the finished pasta in a single layer on a floured baking sheet.  I lined mine with wax paper.

Be sure to follow food safety guidelines and refrigerate egg pasta within one hour if you are not going to cook it immediately.

You can keep the pasta in the refrigerator if cooking the same day.  Beyond that I recommend freezing it in an airtight container or freezer safe bag.  I placed mine in the freezer right on the baking sheet and when they were firmed up, I transferred them to a Ziploc® bag.

To cook, bring a large pot of salted water to a rolling boil.  Add the pasta (do not thaw frozen pasta, just throw it into the pot), stir and cover so that the water returns to a boil quickly.  Cook for 3 minutes.  Be sure to set a timer, fresh pasta cooks very quickly, so don’t overcook!  It’s done when it floats to the top.

Drain the cooked pasta and toss with your favorite sauce.  I did mine with crumbled sausage, roasted sweet potato and cauliflower, all drizzled with a good olive oil and grated cheese.  Use simple ingredients to let the color and flavor of the pasta shine.

Making the pasta was a little time consuming, but I did it on a Sunday and froze it to have during the week.  Freezing did not affect the texture at all, and the pasta cooked perfectly to al dente.

Notes ♪♫ I used Better Batter bread flour in this recipe.  If you use a different flour, you may have to play with the amount of water needed to bring the dough together.  When you shop Better Batter, be sure to use my Promo Code MGFC30 for 30% off at checkout! 😉

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Gluten Free Briolata (Italian Sausage and Onion Bread Ring)

“Briolata” is an Italian sausage bread of Sicilian origin that is similar to a focaccia or calzone.  Also known as Bignolati, the bread is filled with sausage and caramelized onions then shaped into a ring.

I used the new gluten free Pizza Crust Mix from Better Batter to recreate this Italian inspired recipe.  Another gluten free makeover success story that was truly easy!

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Ingredients:

  • 454 g (1 lb. bag) Better Batter Pizza Crust Mix
  • 7 g (1 pkg.) instant yeast
  • 1-1/2 cups (340 g) warm water
  • 2 tbsp. (30 g) olive oil
  • 1 large, sweet onion, diced
  • 2 tbsp. butter
  • 2 sweet Italian sausage, casings removed (I used Premio)
  • fresh ground pepper
  • more olive oil, for brushing
  • coarse salt

Get 30% off your full price purchase at Better Batter with my Promo Code MGFC30.

Preparation:

Combine the Pizza Crust Mix, yeast, water and oil in the bowl of a stand mixer.  Knead for 5 minutes, then shape the dough into a ball.  Place it in an oiled bowl and turn to coat.  Cover and refrigerate overnight.

In the morning take the dough out of the refrigerator while you prepare the onions and sausage.

Melt the butter in a large, stainless-steel skillet.  Dice the onions and add to the pan.   Cook them slowly on medium low heat, stirring occasionally until soft and caramelized, taking on a golden-brown color.

Set the onions aside to drain in a colander, and add the sausage to the same skillet, breaking it up with a spatula.  Continue turning and chopping the meat until browned all over and cooked through.  Remove from the pan with a slotted spoon and combine with the onions to drain and cool to room temperature.

Cut a sheet of parchment paper and lay it out on the counter.  Sprinkle with flour and turn the dough out.

Roll out the dough into a rectangle, about 11″ x 14″.  You are going to love working with this dough.  It rolls like a dream, who knew gluten free could do that?

Sprinkle the dough with fresh ground pepper and spread half of the sausage and onions in a thin layer.  You don’t want to load it up with too much filling.

Now do an envelope fold.

Rotate the dough 90 degrees and roll out again into a rectangle.  Spread with the remaining sausage and onions.  Repeat the envelope fold.

Next turn the dough seam side down and shape it into a round.  Pinch the dough to patch any cracks and smooth with a spatula.

Here’s a trick to form the ring.  Gently insert one end of your French rolling pin into the center of the dough.  Rotate to open up the center!

Once you have formed the ring, cover with plastic wrap and let it rest for 30 minutes while preheating the oven to 500º with a baking stone on the middle shelf.

Just before baking, rub or brush the loaf with olive oil and cut slits in the dough for steam to escape.  You may want to trim the parchment paper, so the edges don’t burn.  I used a pizza peel to transfer the bread ring onto the pizza stone with the parchment.  Throw a few ice cubes onto the bottom of the oven and bake for 10 minutes.

After 10 minutes, carefully remove the parchment paper with long tongs.  Reduce the oven temperature to 450º, throw in a few more ice cubes and continue baking directly on the pizza stone for another 30 minutes or until the internal temperature reaches 205º.

Remove from the oven and cool slightly before slicing.  SO GOOD!!!

This bread is best eaten while still slightly warm the day it is baked.  If you reheat it, I highly recommend using an air fryer to maintain the crunchy crust.  Microwaving will do in a pinch, but it does change the texture.  Refrigerate leftovers for up to 2 days or freeze slices for longer storage.

Notes ♪♫ If you thought that rolling and shaping gluten free dough was an impossible dream, pinch yourself!  With the new Gluten Free Bread Flour and Pizza Crust Mix from Better Batter, you can do all that and more!  Be sure to use my Promo Code MGFC30 when you shop at Better Batter, for 30% off your full price purchase.

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Soup du Jour – Chickpea and Spinach – Cooking from the Pantry

Ah, the benefits of a well-stocked pantry.  It’s been a week of chilly temperatures and nonstop rain here in New England.  So, I decided that a pot of soup would hit the spot, but no way was I running to the store for an ingredient!

Check out the recipe and see what I pulled out of my pantry!  A little this and a little of that, I even combined different types of stock.  My “use it up” recipe turned out to be one of the best soups of the season.  I hope are inspired!

6 servings

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Ingredients:

Preparation:

For me, going through the pantry includes the freezer.  There I found the last 2 containers of homemade stock that I had made over the winter.  The larger one is chicken stock, and the smaller one is turkey.  Between the two I had about 32 oz. total.  You can, of course buy a 32 oz. carton of stock (I won’t tell)!

From the refrigerator, I had carrots, celery and baby spinach.  From my dry pantry, I had cartons of chicken and beef broth, canned chickpeas (we call them Ceci beans), gluten free pasta and every seasoning under the sun.

To get started, dice the onion, carrots and celery and slice the garlic cloves very thin.  Heat a 5 qt. pot or Dutch oven over medium low with about a tablespoon of olive oil and add all the veggies.  Season with salt and pepper, give it a good stir and cook for 5 minutes.

Add the stock (mine was still a bit frozen), broth (I used 8 oz. each chicken and beef broth) and seasonings.  Cover and simmer 30 minutes.

Drain and rinse the chickpeas and add them to the pot.  Continue simmering another 30 minutes.  When finished, add all of the spinach.

Stir well, cover and turn off the heat.  The residual heat will be enough to wilt the spinach.

Cook the pasta separately.  I had a 6 oz. bag of gluten free cavatelli from Farabella.  It was just the right amount for a pot of soup.

There it is- dinner ready and made completely from my pantry.

Notes ♪♫ If you like a thicker soup, you can partially puree the ingredients before adding the spinach.  You can top it with grated cheese or gluten free crackers such as Schar Table Crackers.

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Spinach and Ricotta Beef Rolls

It’s no secret I’m a little obsessed with bundled meat recipes!  Check out these thin slices of beef, rolled and stuffed with a spinach ricotta filling.  The rolls are then wrapped in prosciutto and baked.  Oh my!  The meat was so tender, this dish would be a wonderful choice for date night or a small dinner party.

You won’t find any strange ingredients in this recipe.  All are naturally gluten free and commonly available.  I am fortunate to live in an Italian neighborhood, where thin sliced top round is sold for making Bracciole.  If you don’t see it in the meat case, ask your butcher.

Ingredients:

  • 6 oz. bag baby spinach
  • 1 clove of garlic
  • 2 tbsp. olive oil
  • 1 cup ricotta cheese
  • 4 oz. prosciutto, thin sliced
  • 1¼ lb. top round cut into 1/4″ thin slices.
  • 1 tbsp. honey
  • salt and fresh ground pepper to taste

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Preparation:

Heat olive oil in a nonstick skillet with a lid.  Cut the garlic clove in half and add to the oil.  Cook for 2 minutes over low heat to infuse the oil with garlic flavor.

Add all of the spinach to the skillet.  It looks like a lot, but it will cook down.  Cover and cook for 10 minutes total, stirring after 5 minutes.

What did I tell you? 😉

Drain the spinach, let it cool slightly then stir in the ricotta (discard the garlic).  Season with a pinch of salt and fresh ground pepper.

Cover your work surface with wax paper or plastic wrap.  Lay out the beef slices and spread the spinach ricotta mixture over each one.

Starting at the short end, roll the slices up into a bundle.

Next, wrap each meat bundle in 1-2 slices of prosciutto.

Cover and refrigerate the meat bundles for 2-3 hours.

Preheat the oven to 400º.  Set up a roasting pan with rack and mist with cooking spray.

Secure each bundle with a toothpick.  Place the beef rolls on the rack and bake for 30 minutes.

Brush the tops with honey during the last 5 minutes of baking.

Cover and let it rest for 10 minutes before slicing.  Serve over pasta or risotto.  Leftovers can be warmed in the microwave and are just as good the next day!

Notes ♪♫ I hope you loved this recipe and plan on giving it a try!  Check out some of my other bundled meat recipes, not only for beef, but chicken and fish too!  Bracciole, Italian Skirt Steak Rolls, Chicken Cordon Bleu, Crab Stuffed Sole.

Originally published 10/26/2021        Updated and rephotographed 4/02/2025

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Gluten Free Shrimp Fra Diavolo 🔥

Fra Diavolo is a spicy tomato sauce traditionally paired with pasta and seafood.  It’s a simple sauce made with a generous amount of crushed red pepper flakes.  You can adjust the heat to your liking, I usually plan on 1/2 tsp. per serving.  Do you like it spicy? 🔥🔥🔥

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2 Servings

Ingredients:

  • 3 tbsp. olive oil, divided
  • 1 lb. shrimp, peeled and deveined (I used 16-20 per pound count)
  • 4 cloves garlic, crushed and coarse chopped
  • 1 tsp. red pepper flakes (or as much as you like)
  • 1 can (14.5 oz.) fire roasted diced tomatoes
  • salt, to taste
  • 1/2 tsp. oregano
  • 4 oz. gluten free pasta (I used Jovial capellini)
  • fresh Italian parsley, for garnish

Preparation:

Heat a large skillet with 1 tbsp. olive oil and boil a large pot of salted water for the pasta.  Partially cook the shrimp, about 1 minute per side.

Remove the shrimp to a bowl and add another tbsp. olive oil to the skillet.  Add the garlic and red pepper flakes, and cook for 30 seconds, stirring several times.

Add the fire roasted tomatoes with juice, 1/2 tsp. oregano and salt to taste.

Cook the pasta to 2 minutes less than package directions.  With 4 minutes to go on the pasta, add the shrimp to the sauce.

Drain the pasta, add it right into the sauce and toss with 1 more tbsp. olive oil and more red pepper flakes if you dare! ♨️

Transfer to serving bowls and garnish with fresh Italian parsley.

I absolutely love the spice in this dish!  If you prefer something milder though, you can try my Shrimp Scampi recipe, the sauce is very similar but with a fraction of the heat.

Notes ♪♫ Shrimp size labels are not officially regulated and can differ from one brand to another.  What one producer considers large or extra-large may be extra jumbo or colossal to another.  That’s why it’s important to go by the count per pound.  My shrimp was labeled 16-20, which means there should be 16 to 20 shrimp per pound.  I used 16 shrimp (a generous 8 per serving) for this recipe.

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Gluten Free Pane Bianco

Pane Bianco!

Have you seen this bread before?  Pane Bianco first appeared in the King Arthur catalog around 2018.  At the time, I had recently been diagnosed with Celiac Disease, and the thought of making breads like this seemed impossible!

I saved the recipe though, and as I was going through old folders recently, there it was.  That was the moment I decided to make a gluten free version of this gorgeous bread!

Pane Bianco literally translates to “White Bread”.  That sounds oh so dull and ordinary, when this eye-catcher of a loaf is anything but.  The S-shape looks so fancy, with the scored dough revealing a filling of sundried tomatoes, garlic, cheese and basil.  It’s a stunner as it opens up during baking, and don’t get me started on the aroma!

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Think you can’t roll and shape gluten free dough like this?  It’s all in the flour blend, and you can probably guess that for my gluten free makeover, I used Better Batter.  My personal favorite is their Artisan blend, but either that or their new Bread flour are great choices for this recipe.

Sometimes when I can’t decide I use some of each!  For this bake I used a 50/50 combination of the Artisan blend and Bread flour.  I’ve done some experimenting with this combination, and I just love the flavor and texture.  You can use 360 g. of either flour, or a blend like I did.

Better Batter flour now has limited edition 1 lb. size bags of their Bread Flour and Artisan Blend.  So, if you wanted to try this recipe the way I made it you don’t have to make a big commitment.  Just grab yourself a 1-pound bag of each and bake along with me!

Use my promo code MGFC30 at checkout and get 30% off full price on your purchase at Better Batter!

Ingredients:

Preparation:

Whisk together the flours, yeast and salt.  In the bowl of a stand mixer, combine the egg, milk, water and olive oil.  Add the flour mixture to the wet ingredients and mix for 5 minutes with the paddle attachment to form the dough.  Place the dough in an oiled bowl and let it rise for 45 minutes.  It may not double and that’s ok.

Measure a 2 ft. sheet of parchment paper.  Roll the dough out into a rectangle shape, approximately 22″ x 8″.

Spread with the sundried tomatoes, garlic, cheese and basil (I could not get fresh basil this time of year, so I used Italian parsley).  Go easy on the filling, don’t add too much or the bread will be wet.

Using the parchment to assist you, roll the dough into a log.

Pinch the edges together and if they don’t seal use a fork to smooth out the seam.

Place the roll seam side down on the parchment.  Use kitchen shears to cut down the center from one end to another, leaving 1/2″ on each end.

Carefully twist the dough into an S shape and tuck the ends underneath like this.  Go slowly, so the dough doesn’t break (just pinch together if it does).  Slide the loaf onto a baking sheet, cover with plastic wrap and let it rise for 45 minutes.  Preheat the oven to 350º.

Bake for 45 minutes or until the internal temperature reaches 200º (check with a thermometer).  Remove from the oven and brush with melted butter.

Cool slightly then slice and serve warm.  This is one of those breads you do not want to wait on.  That cheesy filling!  Leftovers can be reheated in the microwave or toaster (try these toaster bags!).

You can store the loaf at room temperature for up to a day, then freeze the leftovers.

Notes ♪♫ The original recipe for Pane Bianco appeared here on the King Arthur website.  Better Batter recommends that when adapting gluten bread recipes with their flour, you should increase the liquid ingredients by 50%.  My gluten free adaptation includes this adjustment.

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Gluten Free Escarole Bean Soup

Escarole and Beans are a classic Italian combo, and this easy to prepare soup is just bursting with flavor thanks to the addition of Italian sausage.

I was nursing a sore shoulder while I made this, so instead of my usual hand dice I used an electric chopper.  It turned out to be quite the time saver, and the coarse mince gave the soup a lot of body.  To speed things up even more, I took a shortcut and used canned beans.

This was one delicious soup!  I made a big pot and shared with a neighbor, and it got rave reviews!  Rumor has it that this soup will cure the common cold, but far be it from me to make medical claims! 😉

6-8 servings

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Ingredients:

Preparation:

I used a 5-quart Dutch oven, large enough for a generous pot of soup.  Begin by prepping the veggies.  Mince the garlic, then give the carrots, celery and onion a few pulses in an electric chopper.

Cut the sausage links into 4 pieces and brown them in the pot.

Remove the sausage, transfer to the electric chopper and pulse a few times to break it up.  Leave any oil from the sausage in the pan and add 1 tbsp. olive oil.  Add the red pepper flakes and garlic, stir and cook for 30 seconds.  Don’t walk away, the garlic can burn very quickly!

Next add all of the veggies to the pan.  Stir and cook for 1-2 minutes longer then add back the sausage.

Stir in the beef broth, chicken broth, sage and thyme.  Cover and simmer 30 minutes.  Drain and rinse 2 cans of navy beans.  Rinse the escarole leaves thoroughly and tear them into 2-3″ pieces.

Stir the beans and escarole into the soup.  Don’t worry, it will cook down!

Cover and simmer on low for another 20 minutes.  Taste for seasoning and add salt if needed.  Garnish with fresh parsley and serve with gluten free crackers and/or grated cheese.

Notes ♪♫ Watch ingredient labels on beans and broth.  I used Goya navy beans, and Swanson beef and chicken broth.  All were labeled gluten free.  If you are limiting sodium, choose unsalted beans and broth, the sausage will have enough salt to flavor the soup.

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Gluten Free Chicken Marsala

This restaurant classic gets a gluten free makeover with just two ingredient swaps!  I can’t remember the last time I made Chicken Marsala.  It’s definitely been on my recipe bucket list though, so on my last trip to the liquor store I picked up a bottle of dry marsala wine.

I was able to get thin sliced chicken breast for this recipe, lucky me, a real time saver!  Each slice weighed about 6 oz.  If you can’t find this, just use a whole breast and cut into 1/2″ slices.

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Ingredients:

  • thin sliced chicken breast, about 6 oz. per serving
  • olive oil
  • white rice flour
  • 2 tbsp. butter
  • 1/4 cup shallots, sliced
  • 8 oz. package button mushrooms, cleaned and sliced
  • 1 tbsp. fresh minced sage leaves
  • 1/2 cup dry marsala wine (not cooking wine!)
  • 1/3 cup gluten free chicken broth
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • 8 oz. gluten free penne (I used Barilla)
  • Italian parsley for garnish

Preparation:

Once you slice the mushrooms and shallots, this meal comes together quickly, so be sure to have all your ingredients laid out and at the ready.

Heat a large pot of salted water for the pasta.  Dredge the chicken breast in the rice flour, shaking off the excess.

Coat a large nonstick skillet or sauteuse pan, with olive oil, and begin browning the chicken.  Season with salt and pepper.

When the chicken is cooked through (check with a thermometer), remove to a plate.  Cook the pasta to several minutes less than the package directions (it will finish cooking in the sauce.

Add the butter to the pan and stir in the shallots.  Cook for 30 seconds then add the mushrooms and sage.  Season with salt and pepper.

Add the marsala wine to the pan and simmer to reduce by half.

Add the chicken broth and heavy cream and return to a simmer.

Add the chicken back to the pan, along with the pasta.  Toss well and continue cooking for several minutes to warm the chicken through and finish cooking the pasta.

Serve in bowls and garnish with Italian parsley.

Notes ♪♫ Be sure to use REAL marsala wine, not cooking wine.  I picked up a bottle of Nando dry marsala for under $10 and it was excellent in this recipe.  I’m sure I’ll use the rest of it, because this meal was a definite do-over!

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