Category: Gluten Free Italian

Easy Marinara Sauce

Why can’t restaurants make a good marinara sauce?  I’m often so disappointed when ordering a simple pasta dish.  It’s the sauce.  You know that bland watery tomato sauce straight out of the can with no seasoning?  Honestly, sometimes I want to walk into the kitchen and show them how to do it!

Well, maybe I’ll just show you, dear readers, that it’s not difficult to make a marinara sauce at home.  Do you really need certified San Marzano DOP dell’agro Sarnese Nocerino tomatoes?  Ok yes, they are out of this world good, but if you’re on a budget it is perfectly fine to start with any canned plum tomatoes or sauce, you just have to jazz it up!

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I confess, to this day I still prefer Hunts Sauce for my marinara because that’s what my mother used, and it brings back such memories of our Italian Sunday dinners growing up.  If you do decide to splurge on real Certified San Marzano tomatoes, I recommend you shop around.  I paid $6.99 a can at my grocery store but later found them online for less!

Before we get started with the recipe, I will tell you that this is not the purist version of marinara sauce.  Yes, I am 100% Italian, and I add onions (gasp) and sugar to my marinara.  It’s the way I make it, and everyone loves it.   Try it, you’ll see!  So much better than jar sauce and in case you were wondering, marinara sauce is gluten free when you make it yourself and there are no mystery ingredients!

Start with whole peeled tomatoes if you like it chunky, or plain tomato sauce if you prefer a smooth sauce with no seeds.  You can use a combination of the two.

Ingredients:

Preparation:

Add 2 tbsp. olive oil to a nonstick deep skillet or Sauteuse and heat over medium low (do not use a saucepan, you want something with a wide surface that will allow the sauce to reduce).  Add the onions and cook for several minutes, stirring frequently until they are fragrant and translucent.  Add the garlic and cook for another 30 seconds, be careful not to let it burn.

Next add the tomato paste.  Using paste gives the sauce body and makes it less watery.  Make a space in the center of the pan and drop it in, then let it toast for a minute before stirring it into the onions and garlic.

Now add the sauce and/or whole peeled tomatoes (break them up with your hands first), brown sugar, pepper, basil and oregano.  I do not add sugar to a meat sauce, but for a marinara I love just a tablespoon of sugar or brown sugar per large can of tomatoes.

Stir it up, cover and simmer on low for about 30 minutes, stirring occasionally.  A simmer mat is great for maintaining a low, gentle simmer and you don’t have to worry about burning your sauce.

When finished, remove the lid and let the sauce sit for 15 minutes.

Now that you know how to make a good marinara sauce, what restaurant favorite will you have for dinner tonight?  How about Spaghetti and Meatballs?  Chicken and shells?  With a great marinara recipe, you can recreate all those great meals right at home!

For some other great sauces, check out my Harvest Pasta Sauce, Traditional Bolognese Sauce, and Mushroom Cream Sauce!

Notes ♪♫ Fun fact, my mother would put a whole onion into her sauce, then remove it before serving “so no one would know”!  She made a huge pot of sauce every month then froze it in portions for Sunday dinner.  I still remember that big Farberware pot on the stove.  I always said my mother’s sauce was better the week after she made it, so go ahead and make a double or triple recipe to always have some on hand!  You can freeze marinara sauce for 6 months.  

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Gluten Free Macaroni and Beans

I’ve been making this fast and easy peasant dish for over 30 years.  Long before I knew I had Celiac!  After my diagnosis, I quickly realized that the pasta was the only ingredient that had to be changed to make this meal gluten free!

This meal satisfies my craving for comfort food with a minimal amount of fuss.  I serve it right in the pan for easy cleanup.

The recipe is not difficult, and you probably have most of the ingredients in your pantry!  Here’s what you will need…

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Ingredients:

Preparation:

Render the pancetta or bacon in a deep skillet.  Add a little olive oil, along with the celery.  Cook for 3 minutes then add the garlic.  Cook for 1 minute more, stirring frequently.

Make a space in the center of the skillet and drop in the tomato paste.  Toast it for just a minute, then stir in the drained beans and diced tomatoes, with all of their juices.

Sprinkle with Italian seasoning and fresh ground pepper to taste, then cover and simmer on low for 15 minutes.

Cook pasta according to package directions.

Drain the pasta and add it right into the skillet.  It’s peasant food, you don’t need a serving dish!  Toss well and garnish with a drizzle of olive oil and some chopped fresh herbs.

Serve with grated cheese and a glass of wine.

Notes ♪♫ Is pancetta a part of your gluten free pantry?  I buy the 4 oz. packages of diced uncured pancetta and store them in the freezer.  It adds just the right amount of salt and flavor to dishes like this one!

Originally published July 19, 2022                      Updated August 8, 2023

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Gluten Free Cannelloni with Béchamel

Did you ever spend the better part of a day working on a recipe, and think you may never make it again?  Because it’s too much work?  That’s how I was feeling as I worked on this dish – until I took that first bite.  Oh, my goodness, this was absolutely divine!

Cannelloni con Besciamella – Cannelloni with Béchamel is a labor-intensive dish that is well worth the time and effort, it is swoon worthy!  Recipes like this one are a wonderful way to pass a Sunday afternoon.  For those who can’t spend all that time, I have broken down the recipe into four steps, some of which can be made ahead.  So, whether you go for the entire recipe or spread it over 2 days, I’ve got you covered.  Also, see notes at the end for shortcuts!

8 Servings

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The pasta dough was made with Better Batter Original Blend, and I used my KitchenAid pasta roller attachment to roll out the sheets of fresh pasta.

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THE STEPS

1. the Marinara        2. the Filling        3. the Pasta        4. the Béchamel

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Step 1 – Make the marinara sauce (can be made ahead)

Heat the olive oil in a medium saucepan.  Add the onion and garlic and cook 2 minutes on low heat.  Add the tomato paste in the center of the pan.  Let it toast for a minute then stir it all together.

Add the tomatoes, seasoning, sugar and red pepper flakes.

Cover and simmer on low for 2 hours, stirring occasionally.  I like to use a simmer mat, so the bottom doesn’t burn.  Toward the end of cooking, use a stick blender to process into a sauce.

Step 2 – Make the filling (can be made ahead)

  • 1 tbsp. olive oil
  • 1/2 lb. ground pork
  • 1/2 sweet onion, divided use
  • 1/3 cup white wine
  • 1 small carrot
  • 1 small celery stalk
  • salt, to taste
  • 2 tsp. tomato paste
  • 1 cup chicken stock
  • 1/3 cup beef stock
  • 1 tsp. arrowroot flour
  • 1 cup baby spinach, chopped
  • 2/3 cup grated parmesan
  • 1 tsp. fresh grated orange zest

Cut half of the sweet onion into small dice (about 1/3 cup).  Add the olive oil to a stainless-steel skillet on medium low heat.  Cook the diced onion and ground pork, breaking up the meat with a spatula.

Add the wine and continue cooking slowly, stirring frequently until most of the liquid evaporates.

Mince the carrot, celery and remaining onion in an electric chopper.

Add the minced veggies to the pork and stir well.

Make a spot in the center of the pan and add the tomato paste.  Let it toast for a minute before stirring it into the pork and veggies.

Add the broth with salt to taste.

Sprinkle the arrowroot evenly over the mixture and stir it in.  Simmer on low until the filling has thickened.  Stir in the baby spinach.  The filling should be moist, but not watery.

Transfer to a bowl and stir in the orange zest and parmesan.  Set it aside while you make the pasta and béchamel.

Step 3 – Make the pasta

Combine 140 g. flour and salt.  In the bowl of a stand mixer, whisk the eggs and olive oil together.  Add the flour mixture and beat with the paddle attachment for 5 minutes to form a soft dough.

Bring the dough together and sprinkle with more flour, then wrap in plastic wrap.  Let the dough rest for 15 minutes.

Divide the dough into 4 sections and work with one piece at a time.  Begin feeding it through the pasta roller, starting with the thickest setting.  Pass it through several times, adding more flour as needed, then begin increasing the roller setting each time until you have a sheet that is thin without tearing the dough.

For this recipe, setting 3 on a KitchenAid pasta roller attachment is the perfect thickness.  Repeat with each section and lay the sheets on floured parchment or wax paper.

Cut each section into 5-6″ pieces.

Step 4 – Make the Béchamel

  • 1-1/2 tbsp. butter
  • 1-1/2 tbsp. arrowroot flour
  • 1/4 cup heavy cream or half and half
  • 1/2 cup 2% milk
  • 1/4 cup stock (chicken, beef or vegetable)
  • salt and pepper to taste

Melt the butter in a small nonstick saucepan.  Whisk in the arrowroot flour and cook 2-3 minutes over low heat, whisking constantly.

Drizzle in the milk, cream and broth and whisk continuously until thickened.  Season with salt and pepper.  Keep warm.

Assemble!

Finally!  The hard work is done, and it’s time to assemble.  Preheat the oven to 400º.

Coat a casserole dish with cooking spray.  Ladle enough marinara to cover the bottom of the pan, and top with a few ladles of Béchamel.

Spoon the filling evenly onto each section of pasta.

Roll each section into a cylinder and arrange the bundles in a single layer, seam side down in the casserole dish.

Spread the remaining sauce over the cannelloni, then top with more Béchamel.  Be sure that all of the pasta is generously covered with the sauce, including the edges.  Sprinkle the top with grated parmesan cheese and cover the dish with foil.

Bake for 15 minutes, then carefully remove the foil and bake for another 15 minutes.

As the pasta bakes it will absorb liquid and thicken the sauce.  The filling is delicious and moist.  Garnish with fresh basil and dig in!

Notes:

♪ I won’t tell if you use a gluten free jar sauce (wink!).

♫ Use a wine that you can/would drink.  Do NOT use cooking wine!

♪♫ Don’t skip the fresh orange zest.  It adds a subtle burst of amazing flavor to the finished dish!

♫♫ Homemade pasta is fabulous, but if you’re not up to the task, try to find fresh gluten free lasagna sheets such as Taste Republic.  You will need about 8 lasagna sheets for this recipe.  Lay them out on floured parchment and cut each sheet in half.  I do not recommend using dry pasta in this recipe, as it needs to be cooked in advance in order to roll properly and will not absorb enough liquid, resulting in a soggy finished dish.

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Gluten Free Peas and Elbows

Do you get bored with the same old side dishes?  I tend to always go with rice or potatoes for dinner, but it gets monotonous!  So, here’s a little something I made to change things up one weekend.  I served it with steak, but this nifty little side dish would go well with chicken or pork chops too!

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Ingredients:

  • 1 tbsp. olive oil
  • 1/4 cup minced onion
  • 1 cup gluten free chicken stock
  • 1 cup (3 oz.) gluten free elbow macaroni
  • 1/2 cup water
  • 1/2 cup frozen peas, defrosted
  • 1 tbsp. butter
  • 1 heaping tbsp. shredded parmesan
  • 1/2 tsp. seasoned salt
  • sea salt, to taste
  • fresh chives, for garnish

Preparation:

In a small nonstick saucepan, sauté the onion in 1 tbsp. olive oil until the onions are translucent.

Add 1 cup gluten free chicken broth, 1 cup water, salt to taste and seasoning of choice.  Bring to a simmer and add the elbows, cook to package directions.  With 5 minutes left on cook time, add the peas and simmer 5 minutes longer.

Stir in 1 tbsp. butter, a heaping tbsp. of cheese (or more if you like) and transfer to a serving bowl.

Garnish with fresh chives or parsley.  I love this easy side, so it will definitely be going into the dinner rotation!

Notes ♪♫ I used Jovial brown rice elbows in this recipe.  One of my favorite brands of gluten free pasta, I was thrilled to find elbows at the store.  If they aren’t available where you live, you can get them here on Amazon.

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Gluten Free Gnocchi with Sausage

Homemade Gnocchi are my favorite pasta to prepare on a Sunday afternoon.  There is something soothing about rolling these dumplings one by one.  The joy only continues when it is time to eat!

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My long-time readers know that I am a huge fan of Better Batter.  You have all heard me sing the praises of their Artisan Flour Blend, for making yeasted bread and pizza.  But did you know, it also makes the most wonderful pasta?  Yes, this beautiful tray of gnocchi was made with the flour that I call my little miracle in a bag!

When you shop Better Batter and use my code MGFC30 at checkout, you will receive 30% off any non-sale item!

Paired with a simple sauce we had a wonderful Sunday dinner for two.

Ingredients:

  • 120g. Better Batter Artisan Flour Blend
  • 1/2 tsp. salt
  • 1 large egg
  • 2 tbsp. egg whites
  • 1-1/2 tsp. olive oil
  • 2 tbsp. water
  • ——————————-
  • 2 Italian sausage links, sliced into coins
  • 1/2 cup sweet onion, diced
  • 2 garlic cloves, minced
  • 1 can (14.5 oz.) tomato sauce
  • 1/2 tsp. oregano
  • 1 tsp. basil
  • 1 tbsp. olive oil

Preparation:

  1. Combine the first 6 ingredients in the bowl of a stand mixer (flour through water).  Beat with the paddle attachment to form a soft dough.
  2. Bring the dough into a ball, and cover with plastic wrap.  Rest at room temperature 20 minutes.
  3. Line a baking sheet with wax paper and dust with gluten free flour.  Place the dough ball on a floured cutting board and divide into 4 pieces.
  4. Working with 1 section at a time, roll the dough into a long rope, 1/2″ thick.  Cut the rope into 3/4″ pieces and roll each piece over a floured gnocchi board or fork.
  5. Place the formed gnocchi on the baking sheet and refrigerate until ready to cook.

For the sauce, add olive oil to a stock pot or deep skillet and begin cooking the onions, until translucent.  Add the sausage coins and brown on both sides.  Next add the garlic and stir for 30 seconds.  Add the tomato sauce, basil and oregano.  Simmer 30 minutes.

Bring a pot of salted water to a rolling boil.  Add the gnocchi and cook for 3 minutes.  Fresh pasta cooks quickly, don’t overcook!

Drain the pasta and add to the sauce, tossing well to incorporate.

Serve with grated cheese.

Notes ♪♫ Love gnocchi?  There are so many ways to make it!  Check out this Gluten Free Gnocchi with Chicken and Roasted Cauliflower.  Or how about Potato Gnocchi with Cassava Flour?  Or, if you love sweet potato, check out this Sweet Potato Gnocchi made with white and sweet potato!

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Chocolate Hazelnut Rice Pie Tartlets

Rice Pie (Torta di Riso) is a traditional Italian dessert served at Easter.  When I was growing up, every Italian household had Rice Pie during Easter week and it is still widely enjoyed today.  You might be surprised to know that the recipe contains no flour at all and most of the ingredients are naturally gluten free!

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I jazzed up the plain rice pie we had as kids with toasted hazelnuts, candied orange peel and chocolate chips.  Instead of a pie dish, I opted for this mini fluted tart pan to create 6 individual servings.  Perfect for small Easter gatherings!

Ingredients:

Preparation:

Spread the hazelnuts on a baking sheet and bake for 5 minutes at 325°.

Line the tart pan with paper baking cups and mist with cooking spray.

Add milk to a saucepan and heat to a simmer.  Add the rice and stir.  Next stir in the sugar, vanilla and ½ tsp. hazelnut extract.

Reduce the heat and simmer uncovered on low for 45 minutes.

Hint!  Do not walk away while the rice is cooking!  You will need to stir frequently and watch that it doesn’t burn or boil over!  

Remove the cooked rice from the stove, transfer to a bowl and let it cool slightly before combining the rice with the egg mixture (you do not want to cook the eggs).

Whisk the eggs and ricotta in a large bowl. Add the remaining ½ tsp. of hazelnut extract.

Fold in the toasted hazelnuts, candied orange peel and chocolate chips.

Gradually add the rice to the egg mixture, one scoop at a time to temper the eggs.  Stir well after each addition of rice until it is completely incorporated.

Divide the mixture evenly among the 6 cups, each should be about 2/3 full (they will rise to the top during baking).

Bake at 325 degrees for about 25 minutes.  Check with a toothpick and touch the center with your finger (it should feel set, no liquid). Remove from the oven, and while still warm, brush the tops lightly with Frangelico (optional, if serving to adults).

Cool completely in the pan.

Serve the tartlets at room temperature or chilled.  Before serving, dust with cocoa powder and powdered sugar.

This showstopper of a dessert is bound to become one of your Easter favorites!  I know it will at our house!

Notes ♪♫ Carnaroli Rice is widely regarded as the best for making risotto and it is worth seeking out if you can’t find it at the grocery store.  It is a high-quality short grain rice with a wonderful texture that is perfect for making risotto that is creamy but firm.  If you cannot find Carnaroli rice locally, it is available here on Amazon or substitute Arborio rice.

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Gluten Free Veal Stew with Peas (Spezzatino con Piselli)

This Italian classic is comfort on a plate!  A rich tender veal stew, slowly braised with mushrooms and peas in a light wine sauce.  It pairs beautifully with rice or pasta.

While veal can be quite expensive, veal stew meat is an economical cut that when cooked slowly over low heat becomes melt in your mouth tender.  No wonder this “peasant food” dish is so popular.

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I used a 4-quart nonstick sauté pan for this one dish meal.  It was a gift (thank you Santa), but you can get one here!

4 Servings

Ingredients:

  • 3/4 lb. veal stew meat
  • 1/4 cup superfine rice flour
  • salt to taste
  • 4 tbsp. olive oil
  • 1 shallot, minced
  • 1/4 cup white wine (not cooking wine)
  • 1-1/2 cups gluten free broth (chicken or vegetable)
  • 2 tbsp. tomato paste
  • 1 cup sliced mushrooms
  • 1 cup frozen peas

Preparation:

Season the meat and coat with flour.  You can use any gluten free flour, but for browning meat I like superfine white rice flour, (the finer grind assures your dish won’t taste gritty).  Save your expensive gluten free blends for baking.

Heat olive oil in a large nonstick sauté pan and begin cooking the shallots.  Add the meat, leaving space in between.  Brown the meat about 5 minutes per side.

Add 1/4 cup of wine to the pan.  When it has almost evaporated stir in 1-1/2 cups of broth and 2 tbsp. tomato paste.  Cover and simmer on low for 90 minutes.

During the last 20 minutes of cooking add the sliced mushrooms, cover and continue simmering.

During the last 10 minutes of cooking add the peas, and finish cooking uncovered to thicken.

How to serve

This stew is great served over rice, pasta or polenta.  Here’s mine served over white rice.

Notes ♪♫ Like many of my recipes, this classic Italian dish required only one ingredient change to make it gluten free.  You don’t have to reinvent the wheel to follow a gluten free diet and still enjoy healthy, delicious food.

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Gluten Free Pappardelle with Mushroom Cream Sauce and Veal Meatballs

This plate full of happiness features beautiful ribbons of homemade pappardelle pasta prepared with a tomato mushroom cream sauce.  Tiny veal meatballs complete the dish.

Completely gluten free, I used my favorite, Better Batter Original All Purpose Blend to make the pasta noodles and they were just perfect!  I used my KitchenAid® to roll out the pasta dough and that definitely made the job easier.  You can do it with a rolling pin if you have patience!

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Dinner for 2

Ingredients:

For the pappardelle

For the Veal Meatballs

  • 1/2 lb. ground veal
  • 1 egg, beaten
  • 1 tsp. minced garlic
  • 2 tbsp. minced shallots
  • 1 tsp. fresh parsley
  • salt and pepper to taste
  • 2 tbsp. gluten free seasoned breadcrumbs
  • 2 tbsp. potato flakes
  • cooking spray

For the Sauce

  • 1 tbsp. olive oil
  • 1/8 tsp. red pepper flakes
  • 3 oz. shitake mushrooms, sliced
  • 5 oz. baby bella mushrooms, sliced
  • 2 tbsp. minced shallots
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. garlic powder
  • 1/8 tsp. onion powder
  • 1/8 tsp. paprika
  • 2 tsp. garlic, minced
  • 1 tbsp. fresh Italian parsley, chopped
  • 1/4 cup white wine
  • 2 tbsp. heavy cream
  • 2/3 cup tomato sauce
  • 2 tsp. butter
  • 2 tbsp. grated parmesan

Preparation:

To make the pappardelle, combine 70g. flour with remaining ingredients in the bowl of a stand mixer and beat with the paddle attachment for 5 minutes to form a soft dough.

Bring the dough together and sprinkle with more flour, then wrap in plastic wrap.  Let the dough rest for 15 minutes.

Divide the dough into 4 sections and work with one piece at a time.  Begin feeding it through the pasta roller, starting with the thickest setting.  Pass it through several times, then begin increasing the roller setting each time until you have a sheet that is thin without tearing the dough.  For pappardelle, this would be setting 3 or 4 on a KitchenAid pasta roller attachment.  Repeat with each section and lay the sheets on floured wax paper.

Note: For a full tutorial on how to make pappardelle refer to this post!

When you have completed rolling the 4 sheets, cut them into 3/4″ ribbons.   Hang them up to dry on a pasta drying rack.

To make the meatballs, combine all ingredients in a bowl and mix well with your hands or use a potato masher.

Line a baking sheet with foil and mist with cooking spray.  Form 12 small meatballs and arrange on the baking sheet, leaving space in between.

Broil 4 minutes per side, 8 minutes total.  Remove from the oven and set aside.  Set up a pot of salted water for the pasta and bring to a rolling boil.

Now, to put it all together make the sauce.  In a large nonstick skillet over medium low heat, add the olive oil and red pepper flakes.  Add the mushrooms and shallots, season and stir frequently until they begin to release their liquid.

Add the garlic and parsley then add the white wine.

Allow the wine to reduce for 2 minutes then stir in heavy cream.

Finally add the tomato sauce and the veal meatballs with 2 tsp. butter.

Add the pasta to the boiling water and cook for 3 minutes.  You can add a ladle of the pasta water to the sauce if it appears dry.

Use tongs to carefully remove the pappardelle from the water and add to the sauce.  Add another pat of butter and stir in the parmesan cheese.

Carefully fold everything together until cheese is completely melted.

Transfer to a serving platter and garnish with Italian parsley.

Notes ♪♫ Gluten free dough can be so temperamental.  It does tend to stick and tear.  For best results keep the dough and the roller lightly dusted with flour as you work.  I was thrilled to get my pasta sheets to setting #4 on my KitchenAid®, this was an ideal thickness for the pappardelle noodles.  Try to get to at least the third setting, and don’t worry if you have a few tears and odd shaped noodles, they will still be delicious!

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Gluten Free Tuscan Kale Soup

Tuscan Kale Soup, also called Zuppa Toscana is a restaurant favorite.  Made with potatoes, sausage, cannellini beans and (of course) kale, it is a hearty soup that can be a meal in itself.  Most of the ingredients are naturally gluten free, just watch labels on sausage, broth and seasonings.

The recipe makes 6-8 cup size servings or 4 dinner bowl size servings.

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Ingredients:

  • 2 strips of bacon
  • 1/2 medium sweet onion, diced
  • 2 cloves garlic, minced
  • 6 oz. gluten free Italian sausage (I used Premio)
  • 3.5 cups gluten free chicken broth
  • 1 tsp. Tuscan seasoning
  • salt and pepper, to taste
  • 1 medium russet potato, peeled and diced
  • 1 bunch of Tuscan kale, ribs and stems removed
  • 15.5 oz. can cannellini beans
  • 2 tbsp. heavy cream
  • grated cheese, for serving

Preparation:

Heat a 4 qt. soup pot on medium low.  Cook the bacon and drain on paper towels.  Crumble and set aside for serving.

Next, remove sausage from casings and cook, breaking up the meat with a spatula.  Drain on paper towels.

Remove all but 1 tbsp. of fat from the pot.  Add the onions and cook for 5 minutes.  Add the garlic, diced potatoes, chicken broth and seasoning.  Simmer 15 minutes.

Drain and rinse the beans.  Add the beans and sausage back to the pot and simmer 5 minutes.

Rinse the kale thoroughly, remove ribs and stems, and tear into small pieces.  Add kale to the pot and simmer 15 minutes more (don’t worry, it will cook down).

Stir the cream in just before serving.  You can leave the soup just like this, or partially puree it with a stick blender.

Ladle into bowls, garnish with crumbled bacon and grated cheese.

Notes ♪♫ Gluten free sausage is widely available today, but it is usually smoked or fully cooked.  When I spotted this fresh Italian sausage from Premio at the market, I knew exactly what I was going to make with it.  Here is a link to the sausage I used in this recipe.  Premio Sweet Italian Sausage 

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Skillet Farfalle with Diced Ham

I love easy skillet dinners like this one for busy weeknights!  You can make the whole meal beginning to end in about 30 minutes.  Honestly, if you prep the veggies the night before it can be ready in less time than that.  It’s a great way to use leftover ham, or you can purchase a ham steak which is what I did here.  Don’t forget those little finishing touches that can make a meal special, in this case it’s a sprinkle of toasted Pignoli (pine nuts), a favorite of mine!

3-4 Servings

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Ingredients:

  • 8 oz. boneless ham steak, cut into small cubes
  • 4 oz. gluten free pasta
  • 1 cup sweet onion, diced
  • 1 tbsp. garlic, minced
  • 1 cup frozen peas, thawed
  • 1 can (14.5 oz.) diced tomatoes
  • 1/2 tsp. gluten free Italian seasoning
  • salt and pepper to taste
  • Olive oil
  • 1 tbsp. pignoli (pine nuts), toasted
  • 1/2 tsp. Italian seasoning
  • fresh Italian parsley, for garnish
  • grated Parmesan, for serving

Preparation:

Toast the pignoli until lightly browned and fragrant.  I like to use a small saucepan, so they don’t jump all over the place.  Set aside for garnish.

Cook the pasta to 1 minute less than package directions, drain and set aside.  While the pasta cooks, heat a large, nonstick skillet with 1 tbsp. olive oil and cook the ham 3 minutes.  Remove and set aside.

Add a little more olive oil and cook the onions until just beginning to brown, about 3 minutes.  Add the garlic and peas, cook 2 minutes more stirring frequently.  Season with salt and pepper.

Add the tomatoes with their liquid, toss well to combine and cook until liquid almost evaporates.  If the pan is too dry add a ladle of pasta water.  Sprinkle with Italian seasoning.

Add back the ham.

Next add back the drained pasta and toss well.  Drizzle with olive oil, stir and toss to finish cooking the pasta, 1 minute more.  Sprinkle grated cheese.

Transfer to a serving dish, garnish with parsley and toasted pignoli, and serve with grated cheese.

Notes ♪♫ I used Jovial gluten free farfalle (bowtie pasta) in this recipe.  One of my favorites, it has great taste and chew.  The Smithfield ham steak was labeled gluten free.  Always check ingredient labels for hidden gluten, especially in processed foods and seasoning blends.

Originally published 5/16/2020        Updated 12/10/2022

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