Marlie Johnson, 2004, in Calabria.
Today I’m welcoming my sister, Marlie Johnson, to the blog with a food post on eating gluten-free and Italian:
The most important lesson I have learned for cooking gluten free pasta is to not overcook it AT ALL. It will turn to mush. If you are going to add the pasta to a sauce and bake it, then stop cooking it about a minute before the directions for al dente – it will finish cooking while baking, and be perfect.
Here is a recipe that I have used gluten free penne in, and it turned out great. I had it “taste tested” by people who only eat gluten free, and several who eat anything! They all said it was really good, and asked when I was going to make it again.
Here is the original recipe (what I changed follows):
1 lb hot Italian sausage links 1/4 cup chopped fresh basil leaves
1 (16 oz ) package of rigatoni 2 cloves garlic, minced
1 (24 oz) jar of marinara sauce salt and pepper to taste
1 bulb fennel, trimmed, thinly sliced 1 cup shredded Monzzarella
1/2 cup grated Parmesean 1 roasted red bell pepper, chopped
1/2 cup grated Asiago 1/2 med. yellow onion, chopped.
Preheat oven to 350 F. Bring a large pot of lightly salted water to a boil, and cook pasta until almost tender, about 10 minutes.
Cook the sausage in a large skillet over medium heat, turning frequently, until cooked through. Remove from skillet, cool, and cut into slices. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook for about 5 minutes, then add the roasted red peppers, basil and sausage and the marinara sauce. Heat through over low heat until warmed.
Ready to bake…
Combine the pasta with the sauce and vegetables in a 9 x 13 baking pan. Spread the cheeses on top. Garnish with a few fennel leaves. Cover with foil and bake for 30 minutes, then remove the foil and broil for 5 minutes, or until the cheese is lightly browned.
The changes I made are:
I used bulk sausage instead of links.
I used Barilla Gluten Free Penne Pasta, and cooked it one minute less than the package called for al dente.
I cooked the vegetable for about 10 -12 minutes, until the fennel was almost fully cooked.
I did use a jar of marinara… (sorry, Grandma)
…. and ready to eat!
Would I change anything else the next time I make it? I would try it with sweet Italian sausage, or an equal mix of hot and mild. It had great flavor, but it was spicy hot! For me this one is a keeper, and I will make it gluten free for everyone who is coming to dinner!
Serve with salad, or a green vegetable, garlic bread and your favorite wine. Watch salad dressings for gluten…it hides in all kinds of condiments! You can make croutons and garlic bread from gluten free bread. Rudi’s brand bread is the best I have found. It is good for French toast ….if you want to send your taste buds a little farther north in Europe!
The Italian South 
Whenever I read this blog I’m glad to be me!
And not me?? :)
My sister, when she comes to visit me, has been afraid that her celiac disease would ruin her time here. (She is one of those who cannot afford any kind of contamination with gluten.) So she was thrilled to discover how superior the gluten-free pasta is here. Now I am bound to take a suitcase of it back to her each time I go to the US!! We took her to a small local restaurant where each course was prepared specifically for her, she is still talking about it (Thanks to
Peppino, who has an excellent trattoria in Rotonda, we’ve been going there for 30 years.)
I know Marlie was very happy to find pasta that she can live with!
I was so happy to find the gluten free pasta made in Italy! I have worried that if I get back to Italy again, I wouldn’t be able to enjoy the food… not so much any more! Hats off to Peppino, and to you for bringing your sister some great pasta!
By Jove (who is that Jove, anyway?) I do believe I’ve raised a bunch of gourmet cooks!! I’m glad you suggested using sweet Italian sausage, Marlie, because that was the first change that crossed my mind. Hope I can make this soon, but I will first create my own marinara sauce of course! Thanks to my daughters who provided this one.
Mom, I just took some sweet Italian sausage out of the freezer, and am going to try it tonight! i will let you know how it tastes.
It was REALLY good Mom, I will eat it anytime you want to make it for me!
Thank you, Don! I will make it again when you are home again!
Cool beans!! And pasta. Fratelli 4 life!
Dyana, I think your family would really like this! The fennel doesn’t overwhelm it, so the kids wouldn’t even know it’s there!