Gluten Free Sausage, Tomato, and Mozzarella Pasta
Go from stovetop to dinner table in just 30 minutes with my satisfyingly simple and delicious Gluten Free Sausage, Tomato, and Mozzarella Pasta. Featuring fresh tomatoes, mozzarella, spicy and sweet Italian sausage, and a few pantry staples this recipe is a home run for weeknight meals.
A Family Favorite
This has to be the top recipe requested in my house. I make it at least once, if not twice a month. It’s my husband’s favorite meal and honestly, I think he would be happy if I made it once a week!
This recipe takes only 30 minutes to make so it’s a life saver for busy weeknights. Plus it reheats well for lunches and leftovers, so it can do double duty for you throughout the week. It’s also really easy to double and if you want to make it vegetarian, it tastes just as good without the sausage.
What’s In Gluten Free Sausage, Tomato, and Mozzarella Pasta?
Sometimes (often times) the best things in life are simple. And that’s the case with this recipe. I like to use really good ingredients and make them the star of the dish.
For my gluten free sausage, tomato, and mozzarella pasta, I use fresh cherry tomatoes, fresh mozzarella (not the stuff in the bag you find in the refrigerator section!), good quality Italian sausage, fresh garlic, and some good olive oil. That’s it! But what about the pasta?
You could make this with whatever gluten free pasta you have on hand, but I think elbow noodles or any other smaller pasta works best. The sausage, tomatoes, and mozzarella are all bite-sized pieces, so you want to make sure your pasta choice isn’t overwhelming the other ingredients. I’ve tried this recipe with gluten free penne and rotini and it just wasn’t as good. There really is a science to choosing the right pasta for the right sauce!
My favorite pasta to use is Barilla Gluten Free elbow noodles – I’ve served them to friends and family and they honestly cannot tell the difference – but feel free to use your favorite gluten free pasta for this. Sometimes I don’t even let on that this dish is gluten free and no one even knows!
Tips for Making Gluten Free Sausage, Tomato, and Mozzarella Pasta
- Have all of your ingredients chopped and prepped before you start cooking the sausage as this will speed up the overall cooking time.
- If you can’t find the mozzarella pearls, an 8 ounce ball of mozzarella will work too, just add a few minutes of prep time to dice up the cheese.
- To make this vegetarian, add 2 tablespoons of olive oil to the pot or sauté pan and immediately add the tomatoes. Follow remaining recipe instructions, but add ½ teaspoon of dried oregano and dried basil when you add the chopped garlic. I always make a vegetarian version when my mom is over and it’s a hit every time!
- If you’re not a fan of Italian sausage, can’t eat pork, or want a lighter version, you could always substitute Italian seasoned chicken sausage or about 1/2 pound ground turkey. Simply add 1/2 teaspoon dried oregano and basil and about 1/4 teaspoon of fennel seeds to the ground turkey.
- To store the remaining sausage links, wrap each one in a small piece of wax paper or parchment paper and then store in a labeled, resealable freezer safe bag or container. When you want to make this recipe again, simply take out the amount of sausage you need, thaw, and you’re good to go!
Let’s Eat!
The next time you’re staring into your fridge trying to figure out what to make for dinner, grab that box of pasta, thaw out some Italian sausage, and toss it all with some fresh tomatoes and mozzarella. Then revel in the fact that you made a delicious, home cooked meal in just 30 minutes – which means you still have time to partake that extra glass of wine.
If you make my Gluten Free Sausage, Tomato, and Mozzarella Pasta, be sure to leave a comment and/or rate the recipe! I love hearing from you and feedback is always welcome. And be sure to tag me on social if you make it. Seeing photos of recipes you’ve made is my favorite!
Cheers to you, friend!
Gluten Free Sausage, Tomato, and Mozzarella Pasta
Ingredients
- 1½ cups gluten free elbow pasta such as Barilla Gluten Free Pasta Elbows
- 2 Italian sausage links, 1 mild and 1 sweet casings removed
- 1 pint cherry tomatoes halved
- 2 cloves garlic minced
- 1 tablespoon kosher salt plus more for salting pasta water
- 2 teaspoons cracked black pepper
- 8 ounce container mozzarella pearls drained (see recipe note)
- 2 tablespoons chopped fresh basil optional
Instructions
- In a large pot of salted boiling water, cook the pasta according to the package directions. Drain and set aside. (Remember, gluten free pasta has a shorter cooking time than regular pasta!)
- Meanwhile, in a large pot or sauté pan, cook the sausage over medium high heat, breaking up into small pieces with a wooden spoon.
- Once the sausage is brown and caramelized, add the halved cherry tomatoes, 1 teaspoon of kosher salt and ½ teaspoon of pepper. Continue cooking over medium high heat until the tomatoes start to burst and break down, about 5-10 minutes. You can help them along with the back of a spoon, but be careful they don’t burst on you. They’re hot and it hurts!
- Add the garlic, remaining 2 teaspoons of kosher salt, 1 ½ teaspoons of pepper, and cook for 2 minutes more.
- Off the heat, add the pasta and mozzarella. Season to taste with salt and pepper if needed. Garnish with chopped basil if desired. Serve immediately.Pasta can be stored in an airtight refrigerator safe container for 3-5 days.
Notes
- If your grocery store doesn’t sell mozzarella pearls, an 8 ounce ball of mozzarella will work too, just add a few minutes of prep time to dice up the cheese.
- To make this vegetarian, add 2 tablespoons of olive oil to the pot or sauté pan and immediately add the tomatoes. Follow remaining recipe instructions, but add ½ teaspoon of dried oregano and dried basil when you add the garlic. I always make a vegetarian version when my mom is and it’s a hit every time!
- If you’re not a fan of Italian sausage, can’t eat pork, or want a lighter version, you could always substitute Italian seasoned chicken sausage or about 1/2 pound ground turkey. Simply add 1/2 teaspoon dried oregano and basil and about 1/4 teaspoon of fennel seeds to the ground turkey.
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