This is a gluten free and vegetarian pasta dish that anyone can eat and enjoy especially if you are gluten free or vegetarian. The products in this dish are so good that even someone who is not vegetarian nor vegetarian will not know. I hope you make this dish. The recipe can be found below. Enjoy!
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Pasta With Artichoke hearts sausage and gorgonzola cheese
12-16 oz. oil-marinated artichoke hearts or frozen artichoke hearts.
1 Lb Vegetarian soy protein Italian sausages.
8oz of Gorgonzola cheese or your choice of Italian cheese.
2–4 tablespoons olive oil
1 Slivered brown onion.
4-6 tablespoons minced garlic
2 28-oz. cans plum tomatoes, crushed
3 tablespoons tomato paste
1 1/2 teaspoon dried basil
1 1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon crushed red pepper
Salt and freshly ground white or black pepper to taste
1-2 Tbsp. Lemon juice(Optional)
1/2 to 1 teaspoon sugar to balance the acids in the tomato sauce and lemon juice if the lemon juice is used.
16 oz package of gluten free pasta of choice. I am using brown rice and quinoa pasta.
Drain artichokes and cut them in half lengthwise if using marinated.
Or if using frozen just defrost them.
Cut vegetarian Italian sausage into 1/4- 1/2 inch sized pieces. Heat 2 tablespoon Olive Oil over medium high heat and add sausage cook until brown on all sides then remove and set aside.
Add onions, mushrooms and cook until onion is softened and starting to caramelize.
Add the garlic during the last two minutes.
Stir in the crushed plum tomatoes, tomato paste, basil, oregano, rosemary, sugar and red pepper flakes. (Rub the herbs quickly between you hands to release their oils, before adding)
Simmer medium high 10-15 minutes then add 2nd can of sauce.
Simmer, uncovered for 45 minutes adding some chicken stock if needed to keep the sauce running.
Add 1-2 Tsp. sugar if desired to balance acid in the sauce
Add the artichoke hearts and simmer for 5-10 minutes, stirring occasionally.
Add salt and pepper if needed. Adjust sweetness, if needed.
Now let sauce simmer on low as you cook your gluten free pasta according to instructions.
Once the pasta is done it is your choice as to how you want to serve this dish. You can plate the pasta on a large charger and pour the sauce on top and serve family style or plate pasta individually and sauce over the top as necessary and serve. Top with gorgonzola or your choice of Italian cheese.
18 Comments
Looks delicious, I really enjoy it when you cook Italian, I love Italian food. Thanks for sharing.
Hi Richard. Beautiful pasta dish & I think it would taste just as good without the sausage since you used that gorgeous mushroom base. Love love love artichokes! I would love to try & find the dei Fratelli tomatos here. Sounds like a wonderful product. Thank you for a great recipe. 🙂
Your videos are always fun and informative to watch. Thanks for this!
oh, richard, every time i see a tomato sauce of yours bubbling in the pot all I can think is diving in there with a loaf of bread and a liter of beer! Slurp slurp!
Great recipe Richard. That dish is just exploding with flavor.
I've never tried a vegetarian meatless sausage. I should hunt them down and give this a whirl. Or maybe I'll just use regular sausage if I can't find it.
Sure looks yummy Rich!! Your right about keeping an eye on the GF Pasta!! I hope I can find those canned tomatoes!! Nice job!! 😉 Brenda
Looks good man!
Haven't seen those matters round these parts, of course I dont look much until I run out of my own , LOL, Great recipe Rich…!!!
Another great dish my friend!! This looks like it would be tastey, getting the kids to eat it on the other hand is another story 🙂
I really enjoyed your Gluten Free Vegetarian Pasta Dish! I would have found it quite a challenge to take on this request. The finished dish looks delicious! Great video!
–Betty 🙂
Another hearty, delicious pasta dish Richard.
Richard sometimes it's necessary to switch up from Asian to Italian. You my friend have created a pretty amazing recipe for pasta that anyone that is on a gluten-free diet would die for. I think this recipe would be full flavored without knowing it was designed for a person with these afflictions. Great concept on many levels!
Im italian but i never eat this!
Now I'm nowhere near being a vegetarian, In fact I'm the sort of guy that thinks every meal must have meat in it. With that said I have to say, Damn that looks good !
I am hungry now! Looks great
Pasta Recipes: Italian Food: Italian Food Recipes: Gluten Free Vegetarian Pasta Dish:
Pasta With Artichoke hearts sausage and gorgonzola cheese
12-16 oz. oil-marinated artichoke hearts or frozen artichoke hearts.
1 Lb Vegetarian soy protein Italian sausages.
8oz of Gorgonzola cheese or your choice of Italian cheese.
2–4 tablespoons olive oil
1 Slivered brown onion.
4-6 tablespoons minced garlic
2 28-oz. cans plum tomatoes, crushed
3 tablespoons tomato paste
1 1/2 teaspoon dried basil
1 1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon crushed red pepper
Salt and freshly ground white or black pepper to taste
1-2 Tbsp. Lemon juice(Optional)
1/2 to 1 teaspoon sugar to balance the acids in the tomato sauce and lemon juice if the lemon juice is used.
16 oz package of gluten free pasta of choice. I am using brown rice and quinoa pasta.
Drain artichokes and cut them in half lengthwise if using marinated.
Or if using frozen just defrost them.
Cut vegetarian Italian sausage into 1/4- 1/2 inch sized pieces. Heat 2 tablespoon Olive Oil over medium high heat and add sausage cook until brown on all sides then remove and set aside.
Add onions, mushrooms and cook until onion is softened and starting to caramelize.
Add the garlic during the last two minutes.
Stir in the crushed plum tomatoes, tomato paste, basil, oregano, rosemary, sugar and red pepper flakes. (Rub the herbs quickly between you hands to release their oils, before adding)
Simmer medium high 10-15 minutes then add 2nd can of sauce.
Simmer, uncovered for 45 minutes adding some chicken stock if needed to keep the sauce running.
Add 1-2 Tsp. sugar if desired to balance acid in the sauce
Add the artichoke hearts and simmer for 5-10 minutes, stirring occasionally.
Add salt and pepper if needed. Adjust sweetness, if needed.
Now let sauce simmer on low as you cook your gluten free pasta according to instructions.
Once the pasta is done it is your choice as to how you want to serve this dish. You can plate the pasta on a large charger and pour the sauce on top and serve family style or plate pasta individually and sauce over the top as necessary and serve. Top with gorgonzola or your choice of Italian cheese.
Wow!!! Thanks Richard, Don't know if I mentioned it before but I'm gluten intolerant, recently the Doc. said I should only eat seafood fruits, and veggies. Seams like he's always telling me to eliminate different foods from my diet, [diary] no eggs, no cheese, no milk, no beef no pork,no chicken etc. I always swore that I would never be vegan, lol may as well face it, because it seams like that's where I'm headed. Thanks for this recipe, hope the meatless sausage taste a lot like the real thing lol. the final product really look delicious, I'll have to give it a try.
Looks yuk no ty