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Gluten-Free Rotini with Sausage, Eggplant & Fennel
TWIINSINTHEKITCHEN.COM16Ingredients
80Minutes
780Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. sweet Italian sausage (casing removed)
- 28 oz. crushed tomatoes (we use Cento)
- 2 eggplants (medium, cubed)
- coarse salt (to sprinkle over cubed eggplant to drain excess water)
- 1 fennel bulb (large, diced)
- 3 cloves garlic (minced, we use Dorot frozen crushed cubes)
- 1 red onion (large, diced)
- 4 oz. pancetta (diced)
- 1 Tbsp. EVOO
- 1 lb. gluten free penne pasta (we use Barilla)
- 1/2 cup Pecorino Romano cheese (grated, we use Cello from Costco)
- 1 cup whole milk ricotta (we use Galbani Classic)
- ground black pepper (to taste)
- Himalayan salt (pinch of pink)
- 2 pinches Italian seasoning (we use Morton & Bassett)
- fresh basil leaves (for garnish, optional)
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NutritionView More
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780Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories780Calories from Fat340 |
| % DAILY VALUE |
| Total Fat38g58% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol140mg47% |
| Sodium2480mg103% |
| Potassium2220mg63% |
| Protein65g |
| Calories from Fat340 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber15g60% |
| Sugars7g |
| Vitamin A40% |
| Vitamin C60% |
| Calcium60% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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