Hunter's Pasta with Mushrooms and Wine – Gluten-free version

👨‍🍳 Method

For the Cooked pasta

1. 1
   Cook the gluten-free pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of gluten-free pasta), following the package directions (taste about 2 minutes early), until al dente.

   ⚙ Cooking in salted waterStovePot

   💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
2. 2
   Reserve cup of the cooking water before draining.

   ⚙ Saving the cooking waterLadleorMeasuring cup

   💡The cooking water is starchy: a spoonful or two binds the sauce to the gluten-free pasta or the gnocchi and makes it glossy.
3. 3
   Drain.

   Colander

To assemble

1. 4
   Heat the olive oil in a wide pan over high heat' and brown the meat strips on all sides. Remove and set aside'.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
2. 5
   Add the onion and fry' 5 minutes', until it browns.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 6
   Add the garlic and mushrooms and fry 5 minutes, stirring, until the mushrooms soften.

   ⚙ Adding to the hot fat and fryingStove
4. 7
   Add the wine and cook 3 minutes, until about half has evaporated.

   Stove
5. 8
   'Add the tomatoes, thyme, salt and black pepper and bring to a boil. 'Turn down to medium-low heat and simmer 10 minutes, stirring now and then, until the sauce thickens.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
6. 9
   Return the meat strips to the sauce, add the drained gluten-free pasta and a little of the cooking water and toss well.

   Stove

   💡Beef strips that simmer in the sauce the whole time get tough: brown them first, take them out, and return them only with the gluten-free pasta.