Ok, let’s be honest, there is a lot of gluten free pasta on the market that is pretty bad. I find brown rice pasta to be the worst because it is consistently soggy and has a funny taste. One of the things I has frustrated me in the past has been finding gluten free items including pasta in grocery stores rather than having to always go to specialty health food stores.
Two weekends ago, my friend Laura asked me to come over for Sunday dinner as her and her roomie were making pasta. I was in a rush so ran to Safeway, and saw Catelli had a new gluten free pasta which surprised.me. Well I took a chance and bought the pasta hoping that it would be good because one time I had bought a pasta brand I had never tried to take to a friend’s house and it was a disaster.
Well my friends and I made the Catelli Gluten Free pasta and it was awesome! The next day I received an email asking if wanted to try Catelli pasta since I blog about gluten free products. Since I had already tried the pasta, I was happy to blog about this product because the taste and texture was awesome, and the price is right. Catelli’s Gluten Free pasta is made from 4 grains, white rice, brown rice, corn and quinoa which gives this pasta a great texture and only cost me $2.99 at Safeway.
Tonight I was decided to have Catelli’s Gluten Free pasta and wanted to share my recipe and experience with you. I made a gluten free/diary free gigi recipe which is easy, fresh and delicious. In addition to the recipe below, click here to download a coupon for a $1 off of Catelli’s Gluten Free Pasta.
Gigi Sauce Recipe on Catelli Gluten Free Pasta
Here are the ingredients you will need for two servings of sauce
4 ripe roma tomatoes, unsweetened almond milk, spicy cappicola ham, garlic, shallots, white wine (optional), fresh basil, sugar, salt
Chop the ripe roma tomatoes in a mini food processor until they are a smooth consistency.
Next, saute on medium heat 1 clove of garlic and a tablespoon of shallots in olive oil. Once translucent, add the tomatoes and 1/4 of a dry white wine and reduce.
After the tomatoes have reduced add 1 cup of almond milk and bring to a low boil. Once the sauce has started to thicken, add the spicy cappicola ham, 1 tablespoon of sugar and 5 chopped basil leaves.
Add salt to taste. Take the sauce off of the heat, cover and let sit for about an hour to allow the flavors to meld.
Boil the Cateli pasta and cook in salted water for 8 minutes for the perfect al dente pasta. Top with the sauce and fresh chopped basil
Also here is a clip of a video I posted on YouTube while cooking this pasta recipe