Penne rosso and balsamic vinegar *

Penne rosso and balsamic vinegar *
Penne rosso and balsamic vinegar *

I’ve always dreamed of being taught how to prepare Italian food by an authentic mama 🙂 Well, today I am still making my own sauce in my kitchen back home! This recipe is super easy, ready in 20 minutes. But it’s going to be even better tonight after I let it stew for a few hours!

Ingredients: (for 4 persons)

  • 300g of gluten-free penne (uncooked)
  • 400g of crushed tomatoes
  • 3 big tomatoes (very ripe)
  • 1 red onion
  • 1 garlic clove
  • 3 tablespoons of balsamic vinegar
  • 1 tablespoon of fragrant olive oil
  • Parmigiano Reggiano
  • Salt and pepper

Preparation: 20 minutes


  1. Bring a large quantity of water to boil. Throw in the pasta and let it cook until ‘al dente’.
  2. In a saucepan, brown lightly the garlic and the red onion in olive oil. Add the crushed tomatoes and the fresh tomatoes cut in small quarters.
  3. Let the sauce simmer until the pasta is ready.
  4. Sieve the pasta and set aside. Add the vinegar to the sauce and season with salt and pepper.
  5. Serve in a deep plate and cover generously with the sauce and the parmesan.

Last tip: Gluten-free pasta tends to overcook, so to prevent it from breaking, sieve them when they’re still a little firm. They will finish cooking in the sauce.

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