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Penne with Italian-Grain Sausage and Rapini

Penne with Italian-Grain Sausage and Rapini
Total Time:
25 minutes


8 oz gluten-free penne rigate pasta
1 pint grape tomatoes
4 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher sea salt
1/2 teaspoon ground white pepper
Nonstick aluminum foil
1 (12.95-oz) package Italian-style vegetarian sausage
1 bunch rapini, chopped (about 12-oz)
2 large shallots, sliced
1 1/2 cups vegetable broth
1/4 cup fresh basil, thinly sliced
1 teaspoon fresh cracked pepper
1 lemon, for juice
1/2 cup dairy-free shredded Parmesan cheese


  1. Preheat oven to 450˚F. Prepare pasta following package instructions. Drain and reserve.
  2. Combine in medium bowl: tomatoes, 2 tablespoons oil, salt, and white pepper until blended. Arrange tomatoes on foil-lined baking sheet; bake 8–10 minutes or until tomatoes begin to burst slightly. Remove from oven and set aside to cool.
  3. Heat remaining 2 tablespoons oil in large sauté pan over high 1–2 minutes. Remove casing from sausage and slice into 1-inch rounds. Add sausage to pan in an even layer and sauté 2 minutes per side until browned.
  4. Add rapini and shallots; cook 4–5 minutes, stirring occasionally, until shallots begin to brown slightly. Pour broth into pan and loosen bits of food left on bottom. Reduce heat to medium and cook until liquid has reduced by about one-half. Squeeze lemon for juice (2 tablespoons).
  5. Remove pan from heat and stir in basil, roasted tomatoes, black pepper, reserved pasta, and lemon juice. Serve garnished with Parmesan cheese.

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Nutritional Information

Amount per 1/4 recipe serving: Calories 650, Total Fat 25.00g, Sat Fat 6.00g, Trans Fat 0.00g, Chol 25mg, Sodium 1130mg, Total Carb 81g, Fiber 2.00g, Sugars 7g, Protein 41g, Calc 35%, Iron 15%

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