Okay this recipe is absofreakinglutely amazing! This was my first time making it so I had no idea what to expect, but I was thrilled because I have not had decent Italian food in years! Every Italian place I used to like only serves pizza or pasta.. neither of which gluten or lactose free. One of the worst things about my intolerances is that I AM Italian, and feel like I completely disgrace my ancestors by not being able to partake in our annual Ravioli’s every Christmas.. I’m trying to make up for it, I swear Grandma!!
This delish dish came right off of Reddit, but I made it gf/lf with substitutes. Here we go:
INGREDIENTS
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 shallot, minced
- 8 oz hot Italian sausage, removed from casing
- 1 cup vodka
- 2 cups chicken stock
- 1 (28 oz) can crushed tomatoes
- 1 lb uncooked gluten free penne pasta (Ronzoni is my favorite and can be found here)
- ¾ cup lactose-free half & half (Organic Valley brand does it right)
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon dried oregano
- Kosher salt and black pepper, to taste
- Fresh basil leaves
- *For toppings: Lactose-free Parmesan cheese* (Go Veggie! is the best brand and can be found here)*
Instructions
- Bring pasta to a boil in a stovetop sauce pot. Taste test periodically for desired doneness.
- While that is cooking, in another stove top pan, add sausage with olive oil, garlic, shallot, salt and pepper. Cook until the meat is no longer pink.
- Add the vodka, chicken stock, crushed tomatoes, and the rest of the spices. Bring to a boil.
- Put on simmer and add the half & half, stirring occasionally. Cook for 15-2o minutes until the mixture becomes thicker.
The sauce is so flavorful and creamy, yet light and not overpowering. I even sprinkled some gelatin over it! (Read about the health benefits of gelatin in my last post here. The sausage gives it a nice kick of spicy! I recommend that you pair this dish with a drier Italian wine to cleanse the pallet during the course of the meal, and mmm! Delizioso indeed!
