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Everyday Penne

This is one of my go-to dishes that I make on a regular basis. It’s fast, easy, and bursting with flavor. And if you want to add a little kick to it, just throw in some crushed red pepper!
Just because I call it Everyday Penne doesn’t mean it’s not good enough to serve to guests. Just make up a real fancy name and put it in a pretty serving dish. Then serve it with a nice salad, toasted gluten free bread,  and some red wine. Then you’ll be good to go. No one has to know how easy it was to make. It’ll be our little secret.
 
2.0 from 1 reviews
Everyday Penne
 
Ingredients
  • 1 lb gluten free penne pasta (I use Tinkyada)
  • 1 lb ground beef or pork
  • 2 Tbsp extra virgin olive oil
  • 1 8 oz. can mushrooms
  • 7 cloves garlic, minced
  • 5 scallions, white and green parts separated
  • 1 24 oz jar casein free spaghetti sauce
  • 1 tsp. crushed red pepper, optional
  • salt and black pepper
  • 2 Tbsp dried parsley
Instructions
  1. Cook the pasta according to package directions, reserving 1 C of the pasta cooking water. Transfer to a serving dish or back to the pot it was cooked in because you'll be using your colander again soon. (If you forget to reserve the water like I normally do you'll need to add extra salt to your pasta)
  2. In a large skillet, heat the olive oil over medium-high heat. Add the beef, red pepper (if using), 1 tsp salt, and ¼ tsp pepper and cook until no longer pink. Drain off fat.
  3. Add the mushrooms, garlic, scallion whites (I cut mine thinly with scissors). Cook until softened, about 3 minutes.
  4. Lower the heat to medium. Add the spaghetti sauce and reserved pasta water. Simmer for 10 minutes-long enough for all of those wonderful flavors to come together.
  5. If your pasta is in a large serving dish, pour the sauce on top and stir together. But if you're like me and don't want to dirty a serving dish unless your having company...just stir the pasta into the sauce.
  6. Add the scallion greens and parsley. Toss and enjoy.
 
Recipe adapted from Everyday With Rachael Ray June 2010

 

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Comments

  1. Bummer. I wanted to love this recipe, but when the crushed peppers were added in, it was so hot that there was no other flavor but the spice. I wish I had noticed the “optional” behind that ingredient. Instead, I just followed the recipe instructions below. (Maybe you could add “if using” behind where it asks for pepper, just to re-iterate to people who are trying to cook and read at the same time?) I was so disappointed when my kids couldn’t eat it at all.

    I will have to make this again and re-rate it after trying it without the peppers.

    • Cassidy says:

      Kendra-

      I’m so sorry about the pepper. I will update the recipe to say “if using” in the instructions as you suggested. Hope you give it another try and again, so sorry!

      BTW- I also changed the amount to 1 tsp. instead of 1 Tbsp. because I agree with you. I have friends who LOVE red pepper and put that much in but I never do because my kids don’t like anything hot. I think my friends are the exception!

      -Cassidy

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