My Favorite Gluten-Free Pasta

I know that not everyone reading this is gluten-intolerant or wheat sensitive. However, if you think about how much wheat we actually consume at every meal, everyday, it's probably not a bad idea to switch up the grains that we are regularly consuming. A great way to try that is with a really easy pasta dish. The BEST gluten-free pasta that I have tried over the past several years is made by Tinkinyada. It has excellent flavor, texture, and is super-easy to cook as it doesn't get soggy as quickly as wheat pasta. I made it one night for my husband, who is very nearly a wheat addict, and he didn't even know it wasn't regular wheat pasta until I told him. It must be catching on, too, because most mainstream grocery chains are now carrying it. I'm including a recipe for a really good, really easy home-made pasta sauce. Try it, please! You might like it.



Not-From-a-Jar Pasta Sauce

Ingredients:

3 garlic cloves, finely chopped
1/2 large white onion, diced
2 tbs olive oil (regular, not extra virgin)
1/2-1 lb chicken or turkey italian sausage
OR
3 large portabello mushrooms, diced into about 1/2 inch cubes
2 14-oz cans of good-quality canned tomatoes, diced
pinch of salt
1 tbs italian seasoning
1/2 tsp cinnamon
1 tsp chopped fresh oregano
1 tsp chopped fresh rosemary
fresh black pepper to taste

Directions:

Heat a deep skillet on medium heat. Add olive oil. When the oil is hot, add your onions and sautee until they begin to look translucent, about 5 minutes. Add the garlic and sautee for about 30 seconds (you don't want it to burn). Throw in your sausage or mushrooms and cook until no longer pink or until the mushrooms darken and soften. Add your tomatoes and bring to a simmer. Add the salt, italian seasoning, cinnamon, oregano, rosemary, and pepper. Let this continue to simmer for about another 10-15 minutes to allow the sauce to really soak in the flavors of the herbs.

P.S. Pasta sauce freezes really well...great for a quick dinner!