Gluten-free pasta with sausages and rapini

by Iris Imports
Gluten-free pasta with sausages and rapini

PREPARATION 15 minutes

COOKING 20 minutes


1 package (500 g) of IROLLO #GF902 PENNE GLUTEN FREE pasta, cooked al dente


  • 250 ml (1 cup) cooking water
  • 30 ml (2 tbsp.) olive oil
  • 1 pound (500 g) mild Italian sausage meat (remove casing around sausages to get meat)
  • 2 minced garlic cloves
  • 3-4 small sweet peppers, cut into small pieces
  • 30-45 ml (2-3 tbsp.) Bomba (Italian-style spicy chili paste)
  • 1 package (500 g) rapini, cut into small pieces
  • Grated fresh parmesan cheese, to taste


  1. In a large skillet, heat the oil. Cook the Italian sausage meat and break it into small pieces. Add the garlic, peppers and Bomba. Cook for 1 minute.
  2. Deglaze with the cooking water. Add the rapini. Cook while stirring for 1 minute.
  3. Add the pasta. Mix well. Cook for another minute.
  4. Serve and garnish with grated Parmesan cheese, and more Bomba to taste!

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