Ok – so a soon as you write something, you’re taking the chance of having to ‘eat your words’ so to speak.
I was seriously craving a plate of spaghetti bolognaise last week. Not a shred of spaghetti in the house (‘course not – we don’t have gluten stuff in the house).
Well - ‘cept for the cave-in to the kids, the rice-based spaghetti. Craving, meet wall.
So – I crafted a truly nummy red sauce, added some browned Italian sausage, cooked up that rice-based spaghetti.
I was wrong. I admit it. I had said “I have to be honest – rice-based pastas are just NOT the same as regular pasta.” (Tortillas)
I’m gonna blame the fact that when we first started trying to get good gluten free stuff, we inevitably tried some really crappy stuff. Yea – that has to be it. Because, frankly, the spaghetti was fantastic, just the right mouth feel, just the right flavor.
The brand, you ask? Lundberg. Lundberg Brown Rice Spaghetti, to be exact!
Very yummy, very satisfying. I highly recommend. The kids did too – the sucked it up. Amazingly, this stuff even reheats well too – a trait we’ve found hard to to come by in gluten free pastas (they tend to get tough).
And we even did a traditional baked pasta dish by parboiling a bit of the Lundberg Brown Rice Penne, and then mixing with ricotta, left over sauce, mozzarella cheese, parmesan cheese, and some milk. YUM – cooked up perfectly (it was a pasta heavy week last week).
What? You want that sauce recipe? Well, it’s not really a recipe, but here ya go:
Kim’s red sauce
- 2 Tbs good olive oil
- 1 Tbs garlic (fresh preferred, but can use the pre-minced stuff)
- 1 Can (15 oz) crushed tomatoes
- 1 Can (15 oz) tomato sauce
- 1 Can (15 oz) fire-roasted diced tomatoes (can substitute another can of crushed tomatoes, but I highly recommend using the fire roasted varieties)
- 1 Cup good red wine (never cook with what you won’t drink)
- 1 Tsp basil (or more to taste)
- 1 Tsp oregano (more or less to taste)
- 1 Tsp thyme (or more to taste)
- 1/2 Tsp black pepper
- 1 Tsp salt
In a heavy bottom pot, simmer the garlic in the olive oil until just translucent. Do not burn the garlic. Add the tomatoes, carefully (or you’ll end up with oil burns), and then add the rest of the ingredients, including the wine, and stir to blend. Cook over low heat partially covered for at least 1 hour. The sauce should just simmer, not boil. Stir frequently, and taste periodically. Adjust seasonings as needed to your taste.
Enjoy over your favorite pasta, or any other red-sauce friendly dish.