Gluten Free Pasta Available Recipe

Cook the pasta

Bring a large pot of water to a rolling boil (about 4–5 quarts). Add 1 tablespoon salt to the water. Add 12 oz gluten-free pasta and cook according to package directions for al dente (typically 8–11 minutes). Stir occasionally to prevent sticking. Reserve 1 cup of the starchy pasta cooking water, then drain pasta and set aside.

Prepare the base

While pasta cooks, heat 2 tbs extra-virgin olive oil in a large skillet or sauté pan over medium heat. Add the finely chopped shallot and sauté 2–3 minutes until softened and translucent.

Add the minced garlic and cook 30–45 seconds, stirring constantly, until fragrant but not browned.

Stir in 1 tbs tomato paste and cook 1 minute to deepen the flavor, stirring constantly to incorporate with the aromatics.

Add the 14 oz crushed tomatoes and 1 cup vegetable or chicken stock. Stir to combine, then add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp red pepper flakes if using. Bring sauce to a gentle simmer, reduce heat to low, and simmer uncovered 8–10 minutes to slightly thicken, stirring occasionally.

Taste and adjust seasoning as needed. If the sauce is too thick, add up to 1/2 cup of the reserved pasta cooking water to reach desired consistency.

If using optional mushrooms or spinach: add 1 cup sliced mushrooms to the simmering sauce about 6 minutes before it finishes and cook until they release moisture; add 2 cups baby spinach in the final 1–2 minutes and stir until wilted.

If using shrimp: season 8 oz shrimp with salt and pepper. Heat a separate small skillet with 1 tbs olive oil over medium-high heat and cook shrimp 1–2 minutes per side until opaque and cooked through; add to sauce just before tossing with pasta. If using grilled chicken: slice and reheat gently in the sauce for 2–3 minutes.

Stir in 1/4 cup chopped fresh basil into the sauce off the heat.

Add the drained pasta to the skillet with the sauce. Toss gently to combine, adding reserved pasta water a tablespoon at a time to loosen the sauce and help it cling to the pasta (use 1/4–1/2 cup as needed). Cook together 1–2 minutes so pasta finishes cooking in the sauce and absorbs flavor.

Turn off the heat and stir in 1/2 cup grated Parmesan (or dairy-free alternative). Taste and adjust salt and pepper.

Serve immediately, garnished with remaining fresh basil and extra grated Parmesan at the table.

For grilled chicken: slice leftover or store-bought grilled chicken to about 1/4-inch slices and warm in the sauce for 2–3 minutes before tossing with pasta.

For shrimp: pat shrimp dry, season with salt and pepper, and sauté separately 1–2 minutes per side in 1 tbs oil until opaque. Add to sauce at the end to avoid overcooking.

For mushrooms: sauté sliced mushrooms in 1 tbs olive oil over medium-high heat until browned (5–7 minutes) and add to sauce, or add directly to the sauce early so they release moisture and cook through.

For spinach: add baby spinach to the hot sauce in the final 1–2 minutes and stir until just wilted.