Gluten-Free Macaroni with Homemade Marinara Sauce & Sausage

by | Updated: December 4th, 2016

It’s pasta night. Oh, the possibilities! Will you serve fork-twirling strands of spaghetti or curly-Q corkscrews? Should you spoon on a hearty, garlicky sauce or stick with light, with a flavorful oil and herb coating? One thing’s for certain: a healthier noodle and homemade sauce beats ordinary white-flour varieties and jarred concoctions, any night of the week. So tie on an apron and get cooking! Top a bowlful of gluten-free, brown rice macaroni with a veggie-enhanced, quick-to-make marinara—and stir in sausage crumbles for extra protein. With a recipe like this, decision making is easy.

Gluten-Free Pasta With Homemade Marinara Sauce

Gluten-Free Macaroni with Homemade Marinara Sauce & Sausage


3 mild Italian sausages, casing removed
1 shallot, chopped
2 cloves garlic, crushed
1/3 cup carrots, finely shredded
1 can Vitacost whole peeled tomatoes
1 tsp. pink salt
½ tsp. black pepper
1 Tbsp. fresh basil, minced
1 Tbsp. fresh oregano, minced
16 oz. Vitacost gluten-free elbow macaroni


  1. In medium sauté pan, cook sausage over medium heat until done, breaking sausage into crumbles while cooking. Remove sausage from pan and set aside.
  2. Add shallots, shredded carrots to pan and cook over medium-low heat for 5 minutes, then stir in garlic, salt and pepper.
  3. Pour in tomatoes and juices. Mash tomatoes with a fork. Cover, stir and set to simmer for 20 minutes.
  4. Meanwhile, cook macaroni in boiling water for about 7 minutes, until al dente.
  5. Before serving, stir in fresh basil and oregano. Adjust salt and pepper to taste.
  6. Plate macaroni and ladle sauce on top.