The Best Gluten-Free Aglio e Olio with Sausage Recipe | Gluten-Free Foodee (2024)

Are you looking for a delicious, quick, filling, dairy-free and gluten-free dish for dinner? How about one that is ready in under 30 minutes? Then we have you covered with this Italian trove of flavour dish, the best gluten-free Aglio e Olio with sausage recipe.

Aglio e Olio e Salsiccia (in English it is known as Garlic, Olive Oil, and Sausage) is a slightly more filling take on the Italian classic Aglio e Olio. This is a pantry meal, as you should always have gluten-free pasta, oil, and garlic on hand

Our gluten-free Aglio e Olio with sausage recipe will feed 4 people, and we didn’t even use the entire package of sausage. Generally, a package of sausage weighs about a pound and a half and contains 4-5 links. The package of gluten-free sausage we used weighed 720g and had 4 links, we only used 3 links and froze the remaining link to use at another time.

Other sausage recipes include:

• The Best Gluten-Free Sausage and Fennel Soup Recipe
• Gluten-Free Leftover Sausage and Rice Bake Recipe
• The Best Gluten-Free Sausage in A Blanket Recipe

Frugal Gluten-Free Tips:

These tips work for making this gluten-free garlic, olive oil and sausage pasta recipe, or any similar dish.

1) Buy extra gluten-free sausage on sale, and keep it in the freezer. Not only is sausage on its own a great meal but it can be used in a variety of dishes to add protein and flavour.

Pro Tip: Be sure to buy gluten-free sausage, as many sausages use wheat crumbs as a filler.

2) Buy bulk or fresh garlic when it’s on sale. So you can peel it, and then mince it in the food processor. Divide it into sandwich bags, flatten it (you can even score the closed sandwich bags with the back of a butterknife to make squares,) and then place them in a Tupperware container. This way, you can break off as much garlic as you need. Preparing the garlic in this manner saves your garlic from going bad, and allows you to take advantage of sales. Also, it saves a LOT of time during the week to have garlic, already peeled and minced. I like to write how many minced cloves are in each batch on the bag, so I roughly know how much garlic is in each square.

The Best Gluten-Free Aglio e Olio with Sausage Recipe

Instructions:

• 2 packages Rummo Gluten-Free Pasta 680gr
• 3 links Gluten-Free Hot Italian Sausage-540gr (I used Rea’s gluten-free sausage)
• 3 tablespoons olive oil or neutral cooking oil of your choice.
• 1/4 cup minced garlic

Directions:

• Put a large pot of water on the stove to boil, and when it comes to a boil, be sure to generously salt the water.

Pro Tip: Cooking gluten-free pasta can have a learning curve. So check out these tips for cooking perfect gluten-free pasta every time.

• Remove the casing from the links of gluten-free hot Italian sausage.

Pro Tip: It is easiest to use your kitchen shears to cut the casing open.

• Heat a large non-stick frying pan, and add the loose sausage meat.
• Using a spatula or wooden spoon, break down the sausage into small pieces.

Pro Tip: If the sausage is sticking to the pan or you are not using a non-stick pan, add in an additional tablespoon of oil.

Pro Tip: If you can't get hot Italian sausage, you can add in some hot pepper flakes (about 1/2 tsp or more depending on the level of heat you enjoy) as the sausage cooks. If you can't get gluten-free Italian sausage you can add sausage seasonings (1/4 tsp of granulated garlic, granulated onion, ground fennel, paprika, black pepper, salt, and optional hot pepper) to either regular sausage or ground pork.

• Once the meat is broken down into small pieces and cooked, remove the meat from the pan and set aside in a bowl.
• Drop the pasta into the salted water to boil according to package timing, and your liking.
• To the now empty sausage pan, add the olive oil over medium heat.

Pro Tip: There should be some sausage fat or grease in the pan. The oil from the sausage will add flavour. Do not wipe or clean the pan between these steps.

• Add in the garlic and cook until fragrant; but not browned, over medium to low heat.

Pro Tip: If your garlic is cooked before the pasta, take the pan off the heat, until the pasta is ready.

• When the pasta is cooked, carefully remove 3-4 cups of pasta water from the pot using a heatproof container and set aside before draining the pasta.

Pro Tip: Always set aside more pasta water than you might need.

• Turn the pan with garlic back on medium-low, and add 1/2 C of the pasta water to the pan with garlic.
• Add the sausage back to the pan with the pasta water and garlic.
• Allow this mixture to heat through.
• Now, add the drained pasta to the pan.

Pro Tip: Between the flavour from the sausage and the salt from the pasta water, you shouldn't need more seasoning. Taste at this point and adjust the seasoning to your liking.

• Be sure to add just enough pasta water so the pasta is slightly wet and has made a light sauce, but isn’t swimming in water.

Pro Tip: If the pasta tightens up as you serve it, add more pasta water as needed.

Pro Tip: Should there be leftovers, add a few tablespoons of pasts water to the container, so the pasta won't be dry when reheated.

Serve the best gluten-free Aglio e Olio with sausage recipe and enjoy!

Our gluten-free Aglio e Olio with sausage recipe will pair well with grated Parmesan cheese, hot pepper flakes, or Calabrian Chili oil. Though this recipe is so flavour-packed and delicious, you shouldn’t need to use any of them.

Buon Appetito