INGREDIENTS
Sauce
1 28 oz can tomato sauce
1 28 oz can diced tomatoes
1 tbsp fresh basil
1 tbsp lemon juice
2 tbsp brown sugar
1 tsp red pepper flakes
1 tsp crushed garlic
1 tbsp olive oil
salt & pepper to taste
1 1/2 lb Italian sausage
1/4 cup grated parmigiano (yes. it goes INTO the sauce)
Pasta
2 cups almond flour
1 cup arrowroot starch
1 cup ground golden flax
1/4 tsp xanthan gum (optional)
4 eggs
extra arrowroot for rolling
DIRECTIONS
Sauce: Heat oil and brown sausage (you can remove casings or simply cut into meatball size pieces like I did. Add remaining ingredients. Simmer for several hours. I like to start mine cooking before lunch.
Pasta:
In a large bowl, combine dry ingredients. Make a well in centre and add eggs. Beat eggs with a fork and gradually add in the dry ingredients. You will eventually want to use your hands to form a soft dough. Gently knead until smooth.
Dough can be rolled out, on a liberally dusted surface, to approximately 1/12th of an inch and cut into strips as for spaghetti, linguini, fettucine, ravioli or lasagne. The dough is a little more fragile than regular pasta dough. You will want to avoid rolling it out twice
Drop into boiling water and boil for barely one minute. Strain.
Serve: Top with the Sausage sauce and freshly grated parmigiano cheese
Serves 4-6 as an entree, 8 as a side dish
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