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Penne with Sausage and Peas

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GF/DF

This was inspired by one of our favorite Italian restaurants in Chicago.  I took the cream out and replaced it with a plant-based substitute from Kite Hill to keep all the flavor and creaminess. 

Ingredients

Scale
  • 2 Tablespoons Extra Virgin Olive Oil
  • Mirapoix – 50% onion, 25% carrot, 25% celery – all finely diced
  • 34 garlic cloves minced
  • 2 lbs sweet Italian sausage casings removed
  • 1 heaping teaspoon Calabrian Chiles
  • 1 tablespoon tomato paste
  • 1 28oz can diced tomatoes
  • ½ can water
  • 1 tablespoon kosher salt
  • Freshly ground black pepper
  • 1 cup frozen peas unthawed
  • 1 container of Kite Hill garlic plant-based cheese spread (or Treeline is another great alternative)

Instructions

  1. Heat oil in a large skillet over medium-high heat.  Add onion, carrot and celery and sauté until tender (about 3-5 minutes)
  2. Add garlic and cook for an additional 30 seconds or until fragrant.  Add sausage and cook for about 5 minutes breaking up the sausage with the back of a wooden spoon until thoroughly cooked through and no longer pink.  Add salt and pepper
  3. Add tomato paste and Calabrian chiles, mix well and incorporate into the pork mixture, cook an additional 1-2 minutes.
  4. Add a can of tomatoes and ½ can of water.  Bring to a boil and then reduce heat to simmer and continue simmering until most of the liquid is absorbed about 30-45 minutes
  5. Stir in the plant-based cheese and peas, cook for an additional 1-2 minutes stirring continually.  Adjust seasoning.
  6. Serve over pasta & enjoy.