Saturday, May 18, 2013

Foolproof Gluten Free Spaghetti a Kid Can Make!

Hey, sorry for being gone so long! I'm back from a busy week of middle school. If you've been following, I've talked so far about eating out and breakfasts. Now on to DINNER.

Today, I'm making spaghetti! I love spaghetti night, and first off I will recommend the best gluten-free spaghetti out there, that doesn't mush or have a bitter taste. Trust me, over the last 11 years, we've tried tons of brands. Some have been pretty awful.

If you can't read the brand name, it's Tinky√°da Brown Rice Pasta. We use fettucini because it is thicker and holds up better with the sauce. For us, we're fortunate to find it at WalMart for about $4.00 per package. 

Also, here is the meat we use:

We like to use this Italian sausage, but you can use ground beef if you want. By the way, here are the ingredients: PORK, WATER, CONTAINS 2% OR LESS OF: CORN SYRUP, SALT, SPICES, SUGAR, PAPRIKA, GARLIC POWDER.

We usually mix two packages of ground sausage, one Italian and one Hot, and there are other varieties, like Country and Sage. This is about three pounds of sausage, but we have 5-7 people to feed and they eat a lot.

So, to start off, get a big pot and fill it about 2/3 of the way, with a little bit of salt. Put it on the stove and put it on a high temperature.


So, while you have this on the burner, start working on the sausage. By the way, you want the water to be at a rolling boil (remember?) before you put the pasta in.


For the sausage, get out a large pan. We use a non-stick skillet. Put your meat into the pan on medium-high (between high heat and medium heat). 


Split up the sausage into pieces with a spatula. My sister splits it up into very small pieces, but I like to split it up into bigger pieces, like small meatballs. 


Once the meat is partially browned, turn you burner down to medium heat.

If your water is boiling right now, put the spaghetti in. This brand calls for 11 minutes. MAKE SURE TO STIR OR ELSE YOUR SPAGHETTI WILL BE REALLY CLUMPY! 

Back to sausage. If you're sausage looks 95% browned, turn the heat down to the lowest heat you can without turning it off. Then add some pasta sauce (we use the HUNTS below because it has really great flavor). We add two pounds (two cans) of sauce, but, again, we have at least 5 people and three pounds of sausage. This 2:3 ration between sauce and sausage is really good. The sausage will cook 100% done with the sauce while your pasta is cooking.


Once your pasta is done, dump it into a strainer for a minute to drain completely, separate the noodles with a pasta spoon, then serve with sauce and enjoy!

What have you tried cooking gluten free this week? Have you had good luck or bad luck with pasta?

{This recipe was included in the Gluten Free Wednesdays Carnival here:}

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