31 Gluten-Free Italian Recipes

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Italian cooking is built on olive oil, tomatoes, garlic, fresh herbs, cheese, and protein — none of which contain gluten. The pasta and the bread are the only things that need swapping out, and modern gluten-free pasta has closed that gap considerably. Everything else — the braises, the sauces, the roasted meats, the soups, the risottos — is naturally gluten-free and has been for centuries.

This list covers the full range of Italian cooking: quick weeknight dinners, slow Sunday braises, elegant seafood, hearty soups, and a few classics that never needed flour to begin with. Every recipe is completely gluten-free and tastes exactly like Italian food should.

1. Spaghetti Aglio e Olio

The purest Italian pasta dish — garlic, olive oil, red pepper flakes, and Parmesan. Four ingredients over GF spaghetti, and it tastes like Rome.

Servings: 4 | Time: 20 minutes

Ingredients

12 oz gluten-free spaghetti (rice-based or corn-and-rice blend)
8 garlic cloves, very thinly sliced
1/2 cup good extra virgin olive oil
1 tsp red pepper flakes (or more to taste)
1/2 cup fresh flat-leaf parsley, finely chopped
1 cup Parmesan, finely grated
Salt and black pepper
Reserved pasta water (about 1 cup)

Instructions

Cook gluten-free pasta according to package directions in heavily salted water until just al dente. Reserve 1 cup of pasta water before draining.
While pasta cooks, heat olive oil in a large skillet over medium-low heat. Add sliced garlic and cook slowly, stirring frequently, for 4 to 5 minutes until golden but not brown. The moment garlic browns it becomes bitter — watch carefully.
Add red pepper flakes and cook for 30 seconds.
Add drained pasta directly to the skillet. Add 1/2 cup pasta water and toss vigorously over medium heat until a glossy emulsified sauce forms. Add more pasta water as needed.
Remove from heat. Add parsley and half the Parmesan. Toss to combine.
Serve immediately with remaining Parmesan and black pepper.

2. Classic Bolognese with GF Pasta

A proper Bolognese — low and slow, with milk to tenderize the meat and wine to build depth. This is the Sunday sauce that tastes better the next day.

Servings: 6 | Time: 2.5 hours

Ingredients

12 oz gluten-free tagliatelle or pappardelle
1 lb ground beef
1/2 lb ground pork
1 medium onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
5 garlic cloves, minced
3 tbsp olive oil
1/2 cup whole milk
1/2 cup dry white wine
1/2 cup dry red wine
1 can (28 oz) San Marzano crushed tomatoes
2 tbsp tomato paste
1 bay leaf
1/2 tsp nutmeg
Salt and black pepper
Parmesan for serving

Instructions

Heat olive oil in a large heavy pot over medium heat. Add onion, carrot, and celery. Cook for 10 minutes, stirring occasionally, until very soft and slightly caramelized.
Add garlic and cook for 2 minutes. Add ground beef and pork. Break apart and cook on medium-high until no longer pink, about 8 minutes. Season generously with salt and pepper.
Add white wine. Cook until fully evaporated, scraping the bottom. Add red wine. Cook until evaporated.
Add milk and nutmeg. Simmer until the milk is fully absorbed, about 5 minutes.
Add tomato paste and stir for 2 minutes. Add crushed tomatoes and bay leaf. Stir to combine.
Reduce heat to the lowest setting. Partially cover and cook for at least 1.5 to 2 hours, stirring every 20 to 30 minutes. The sauce should be very thick and the fat should be separating on the surface. Adjust seasoning.
Cook pasta according to package directions. Reserve pasta water. Toss pasta in the sauce with a splash of pasta water.
Serve with generous Parmesan and a drizzle of good olive oil.

3. Chicken Cacciatore

Hunter’s chicken — braised in tomatoes, olives, capers, and wine until it falls from the bone. Naturally gluten-free, deeply satisfying, and better the second day.

Servings: 4 | Time: 1 hour

Ingredients

4 lbs bone-in chicken pieces (thighs and drumsticks)
3 tbsp olive oil
1 large onion, thinly sliced
1 red bell pepper, sliced
5 garlic cloves, minced
1 cup dry white wine
1 can (28 oz) crushed tomatoes
1/2 cup Kalamata olives, pitted and halved
2 tbsp capers, drained
1 tsp dried oregano
1 tsp dried thyme
1 bay leaf
1/2 tsp red pepper flakes
Fresh basil for serving
Salt and pepper

Instructions

Pat chicken dry. Season generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Brown chicken pieces on all sides, about 4 minutes per side. Remove and set aside.
In the same pot, cook onion and bell pepper over medium heat for 5 minutes until softened. Add garlic and cook for 2 minutes.
Add white wine and increase heat to high. Scrape up all browned bits and let wine reduce by half.
Add crushed tomatoes, olives, capers, oregano, thyme, bay leaf, and red pepper flakes. Stir to combine.
Return chicken pieces to the pot, nestling them into the sauce. They should be mostly submerged.
Cover and cook over low heat for 40 to 45 minutes until chicken is very tender and pulling from the bone. Adjust seasoning.
Serve with fresh basil over polenta, cauliflower mash, or GF pasta.

4. Risotto alla Milanese

Risotto is naturally gluten-free, and this classic saffron version from Milan is one of the great dishes in all of Italian cooking. The key is constant stirring and good stock.

Servings: 4 | Time: 40 minutes

Ingredients

1.5 cups Arborio rice
6 cups warm low-sodium chicken broth
1 small onion, finely diced
3 garlic cloves, minced
1/2 cup dry white wine
3 tbsp unsalted butter, divided
2 tbsp olive oil
1/4 tsp saffron threads, steeped in 2 tbsp warm water
1 cup Parmesan, finely grated
Salt and white pepper

Instructions

Keep broth warm in a separate saucepan over low heat — adding cold stock stops the risotto cooking and makes it gluey.
Heat olive oil and 1 tablespoon butter in a wide, heavy-bottomed pan over medium heat. Add onion and cook for 5 minutes until translucent. Add garlic and cook for 1 minute.
Add rice and stir to coat each grain in the fat. Toast for 2 minutes, stirring, until edges look slightly translucent.
Add white wine and stir until fully absorbed.
Begin adding warm broth one ladle at a time, stirring constantly and waiting until each addition is absorbed before adding the next. This process takes 18 to 22 minutes.
Halfway through, add the saffron water and its steeped threads.
When rice is creamy and al dente — tender with a slight bite — remove from heat. Add remaining butter and Parmesan. Stir vigorously (this is the mantecatura that makes risotto silky). Cover and rest for 2 minutes.
Serve immediately in warm bowls.

5. Osso Buco

Braised cross-cut veal shanks in white wine and tomatoes, finished with a bright gremolata of lemon, garlic, and parsley. One of the great Italian braises, no flour needed.

Servings: 4 | Time: 2.5 hours

Ingredients

4 veal shanks, cross-cut (about 1.5 inches thick)
3 tbsp olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
5 garlic cloves, minced
1 cup dry white wine
1 can (14.5 oz) diced tomatoes
1.5 cups chicken or veal broth
1 tbsp tomato paste
1 bay leaf
1 tsp fresh thyme
Salt and pepper

Gremolata:

1 lemon, zested
2 garlic cloves, very finely minced
3 tbsp fresh flat-leaf parsley, finely chopped

Instructions

Preheat oven to 325°F. Pat veal shanks dry and tie kitchen twine around the circumference of each to hold its shape. Season generously with salt and pepper.
Heat olive oil in a large Dutch oven over high heat. Sear shanks for 4 minutes per side until deeply browned. Remove and set aside.
Reduce heat to medium. Cook onion, carrot, and celery for 8 minutes until softened. Add garlic and tomato paste, cook for 2 minutes.
Add white wine and scrape up the browned bits. Let reduce by half.
Add diced tomatoes, broth, bay leaf, and thyme. Bring to a simmer.
Return veal shanks, standing upright. The liquid should come about two-thirds up the sides. Cover tightly and braise in the oven for 1.5 to 2 hours until meat is very tender and falling off the bone.
Mix gremolata ingredients together.
Serve each shank over Risotto alla Milanese or soft polenta, spooning braising liquid over the top and finishing with a pinch of gremolata.

6. Pesto Pasta with Roasted Cherry Tomatoes

Bright, fresh basil pesto tossed with GF pasta and blistered cherry tomatoes. Simple and perfect.

Servings: 4 | Time: 25 minutes

Ingredients

12 oz gluten-free pasta (fusilli or penne work well with pesto)
2 cups cherry tomatoes
3 tbsp olive oil, divided
Salt and pepper

Basil Pesto:

2 cups fresh basil leaves, tightly packed
1/3 cup pine nuts (or walnuts)
3 garlic cloves
1/2 cup Parmesan, grated
1/2 cup extra virgin olive oil
2 tbsp fresh lemon juice
Salt to taste

Instructions

Preheat oven to 425°F. Toss cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Roast for 15 minutes until blistered and beginning to burst.
Make pesto: blend basil, pine nuts, garlic, and Parmesan in a food processor. With the motor running, stream in olive oil until smooth. Add lemon juice and season with salt. Taste and adjust.
Cook pasta in well-salted boiling water according to package directions. Reserve 1/2 cup pasta water before draining.
Toss drained pasta with pesto, adding pasta water as needed to loosen the sauce to a creamy consistency.
Top with roasted cherry tomatoes and their juices. Serve with extra Parmesan.

7. Arancini (Gluten-Free)

Crispy, golden risotto balls filled with mozzarella — breaded in gluten-free breadcrumbs and shallow-fried. Serve with marinara for dipping.

Servings: 6 | Time: 45 minutes (plus chilled risotto)

Ingredients

3 cups cooked risotto, cooled and refrigerated (use day-old risotto)
4 oz fresh mozzarella, cut into small cubes
2 eggs, beaten
1.5 cups gluten-free breadcrumbs (seasoned or plain)
1/2 cup Parmesan, grated (mix into risotto if not already)
Avocado or vegetable oil for frying
Marinara sauce for serving (see recipe below or use store-bought GF marinara)
Salt and pepper

Instructions

Mix Parmesan into cold risotto if not already incorporated. Season with salt and pepper.
Scoop about 1/4 cup of risotto into your palm. Place a cube of mozzarella in the center and mold the rice around it tightly, forming a ball. Repeat with remaining risotto.
Set up a breading station: beaten eggs in one bowl, GF breadcrumbs in another.
Dip each ball in egg, then roll in breadcrumbs, pressing firmly to adhere.
Heat 2 inches of oil in a deep skillet to 350°F. Fry arancini in batches for 3 to 4 minutes, turning, until evenly golden brown. Drain on paper towels and season with salt immediately.
Serve hot with marinara for dipping.

8. Classic Marinara Sauce

The foundation of Italian cooking. Naturally gluten-free, deeply flavorful, and better than anything from a jar. Make a big batch and freeze it.

Servings: 8 (about 4 cups) | Time: 45 minutes

Ingredients

2 cans (28 oz each) whole San Marzano tomatoes
6 garlic cloves, thinly sliced
1/4 cup extra virgin olive oil
1/2 tsp red pepper flakes
1 tsp dried oregano
8 to 10 fresh basil leaves
1 tsp sugar or a pinch of monk fruit sweetener
Salt to taste

Instructions

Crush whole tomatoes by hand into a large bowl, squeezing each one. Reserve all juices.
Heat olive oil in a wide heavy pan over medium heat. Add garlic and cook slowly for 3 to 4 minutes until golden and fragrant — don’t rush this step.
Add red pepper flakes and cook for 30 seconds.
Add crushed tomatoes and all their juices. Add oregano and sugar.
Bring to a lively simmer, then reduce heat to medium-low. Cook uncovered for 25 to 30 minutes, stirring occasionally, until sauce thickens and the oil rises to the surface.
Remove from heat. Tear basil leaves and stir into sauce. Taste and adjust salt.
Use immediately or cool and store in the refrigerator for up to a week, or freeze for three months.

9. Italian Sausage and Peppers

One of the simplest and most satisfying Italian-American dishes. Sweet Italian sausages braised with peppers and onions in a light tomato sauce. Serve over polenta or GF pasta.

Servings: 4 | Time: 35 minutes

Ingredients

2 lbs sweet Italian sausage links (check label for GF)
3 bell peppers (mixed colors), sliced
1 large onion, sliced
5 garlic cloves, minced
1 can (14.5 oz) crushed tomatoes
1/2 cup dry white wine
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp red pepper flakes
Salt and pepper
Fresh basil for serving

Instructions

Heat olive oil in a large skillet over medium-high heat. Brown sausage links on all sides, about 6 to 8 minutes. Remove and slice into rounds. Set aside.
In the same pan, cook onion and bell peppers over medium heat for 6 to 8 minutes until softened and beginning to caramelize.
Add garlic, oregano, and red pepper flakes. Cook for 1 minute.
Add white wine and let reduce by half, scraping up any browned bits.
Add crushed tomatoes. Return sausage to the pan. Stir to combine.
Cover and simmer for 15 minutes until sausage is cooked through and sauce has thickened. Adjust seasoning.
Serve topped with fresh basil over polenta, GF pasta, or alongside crusty GF bread.

10. Eggplant Parmesan (Gluten-Free)

Sliced eggplant coated in GF breadcrumbs, baked instead of fried, layered with marinara and mozzarella. This version is lighter and easier than the traditional fried version without sacrificing any of the flavor.

Servings: 6 | Time: 1 hour

Ingredients

2 large eggplants, sliced into 1/2-inch rounds
1.5 cups gluten-free breadcrumbs
1/2 cup Parmesan, grated
2 eggs, beaten
1 tsp garlic powder
1 tsp dried oregano
2.5 cups marinara sauce (homemade or GF store-bought)
2 cups whole-milk mozzarella, shredded
1/2 cup fresh basil leaves
Olive oil spray
Salt

Instructions

Salt eggplant slices generously on both sides. Let sit for 20 minutes on paper towels to draw out moisture. Pat completely dry.
Preheat oven to 425°F. Line two baking sheets with parchment.
Mix GF breadcrumbs, Parmesan, garlic powder, and oregano in a shallow dish.
Dip each eggplant slice in beaten egg, then press into the breadcrumb mixture to coat both sides.
Arrange in a single layer on baking sheets. Spray generously with olive oil spray.
Bake for 20 minutes, flip each slice, spray again, and bake for another 10 to 15 minutes until golden and crispy.
Reduce oven to 375°F. In a 9×13 baking dish, spread a layer of marinara. Add a layer of eggplant slices. Top with more marinara and shredded mozzarella. Repeat layers, ending with cheese.
Bake for 20 minutes until cheese is bubbling and golden.
Let rest for 10 minutes. Scatter fresh basil over the top before serving.

11. Cacio e Pepe (GF)

Two ingredients make the sauce: Pecorino Romano and black pepper. The technique is everything. This is Roman simplicity at its most satisfying, made gluten-free with no compromise.

Servings: 4 | Time: 20 minutes

Ingredients

12 oz gluten-free spaghetti or tonnarelli
1.5 cups Pecorino Romano, very finely grated (plus more for serving)
1/2 cup Parmesan, very finely grated
2 tsp freshly cracked black pepper (coarsely ground, not fine)
2 tbsp olive oil
Reserved pasta water (at least 1.5 cups)

Instructions

Cook pasta in well-salted water until 2 minutes shy of done. Reserve at least 1.5 cups of the starchy pasta water before draining.
While pasta cooks, toast cracked black pepper in a large dry skillet over medium heat for 1 to 2 minutes until fragrant. Add olive oil and 1/2 cup pasta water. Let simmer.
Add slightly undercooked pasta to the skillet. Toss continuously over medium heat, adding pasta water as needed.
Remove from heat. This step is critical: let pan cool for 30 seconds. Then slowly add grated Pecorino and Parmesan in stages, tossing constantly and adding pasta water a splash at a time. The cheese should melt into a smooth, creamy sauce — if it clumps, the pan was too hot.
Serve immediately with extra Pecorino and cracked pepper.

12. Polenta with Mushroom Ragù

Soft, creamy polenta topped with a rich, deeply savory mushroom ragù. This is Italian comfort food at its finest, and it happens to be naturally gluten-free and vegetarian.

Servings: 4 | Time: 45 minutes

Ingredients

Mushroom Ragù:

2 lbs mixed mushrooms (cremini, shiitake, porcini), roughly chopped
1 medium onion, finely diced
4 garlic cloves, minced
3 tbsp olive oil
1/2 cup dry red wine
1 can (14.5 oz) crushed tomatoes
1 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper

Soft Polenta:

1 cup coarse-ground polenta (not instant)
4 cups low-sodium chicken or vegetable broth
1 cup whole milk
3 tbsp unsalted butter
1/2 cup Parmesan, grated
Salt

Instructions

Heat olive oil in a large skillet over high heat. Add mushrooms in a single layer and don’t stir for 3 minutes — let them brown. Then stir and cook for another 3 to 4 minutes until deeply golden. Do this in batches if necessary.
Reduce heat to medium. Add onion and cook for 5 minutes. Add garlic, tomato paste, thyme, and rosemary. Cook for 2 minutes.
Add red wine and let reduce by half. Add crushed tomatoes. Season with salt and pepper. Simmer for 20 minutes until sauce thickens.
For polenta: bring broth and milk to a boil in a heavy saucepan. Slowly whisk in polenta in a thin stream. Reduce heat to low and cook, stirring frequently, for 20 to 25 minutes until thick and creamy. Stir in butter and Parmesan. Season with salt.
Serve polenta in wide bowls topped generously with mushroom ragù.

13. Branzino al Forno (Roasted Sea Bass)

Whole branzino roasted in the oven with lemon, herbs, and olive oil — one of the signature dishes of Italian coastal cooking. Naturally gluten-free, elegant, and done in 25 minutes.

Servings: 2 | Time: 30 minutes

Ingredients

2 whole branzino (about 1.5 lbs each), cleaned and scaled
1 lemon, thinly sliced
1 small bunch fresh thyme
4 sprigs fresh rosemary
4 garlic cloves, smashed
1/3 cup extra virgin olive oil
Salt and cracked black pepper
Capers and extra lemon for serving

Instructions

Preheat oven to 450°F.
Score each fish 3 times on each side, cutting through the skin into the flesh.
Season inside the cavity generously with salt and pepper. Stuff each cavity with lemon slices, thyme, rosemary, and smashed garlic.
Rub olive oil all over the outside of each fish, getting into the score marks. Season outside with salt and pepper.
Place on a parchment-lined baking sheet.
Roast for 20 to 22 minutes until skin is golden and crispy and fish flakes easily at the thickest point.
Serve with a drizzle of good olive oil, capers, and fresh lemon squeezed at the table.

14. Ribollita (Tuscan Bread Soup — GF Version)

Traditional ribollita uses stale bread as a thickener. This gluten-free version uses mashed white beans instead — same thick, hearty result, with even more protein.

Servings: 6 | Time: 1 hour

Ingredients

2 cans (15 oz each) cannellini beans, drained (one can mashed)
4 cups lacinato kale (Tuscan kale), stems removed and chopped
2 cups Savoy cabbage, chopped
1 medium onion, diced
3 carrots, diced
3 celery stalks, diced
5 garlic cloves, minced
1 can (14.5 oz) crushed tomatoes
6 cups low-sodium vegetable or chicken broth
3 tbsp olive oil
1 Parmesan rind
1 tsp dried thyme
1/2 tsp red pepper flakes
Salt and pepper
Good olive oil for drizzling at serving

Instructions

Heat olive oil in a large pot over medium heat. Cook onion, carrots, and celery for 10 minutes until softened.
Add garlic and cook for 2 minutes. Add red pepper flakes and thyme.
Add crushed tomatoes and stir for 2 minutes.
Add broth, whole cannellini beans, mashed cannellini beans, Parmesan rind, kale, and cabbage. Stir to combine.
Bring to a boil, reduce to a simmer, and cook for 30 minutes until vegetables are very tender and the soup has thickened from the mashed beans.
Remove Parmesan rind. Taste and adjust seasoning heavily — this soup needs salt.
Ladle into bowls and finish with a generous drizzle of excellent olive oil and freshly cracked pepper.

15. Chicken Piccata

The bright lemon-caper butter sauce is the dish. Thin pounded chicken cutlets in almond flour, seared until golden, then bathed in a pan sauce that’s barely three ingredients.

Servings: 4 | Time: 30 minutes

Ingredients

4 boneless skinless chicken breasts, pounded to 1/2-inch thickness
1/2 cup almond flour
Salt and pepper
4 tbsp olive oil, divided
4 tbsp unsalted butter, divided
5 garlic cloves, minced
1/2 cup dry white wine
1/2 cup chicken broth
3 tbsp fresh lemon juice
3 tbsp capers, drained
2 tbsp fresh parsley, chopped
Lemon slices for serving

Instructions

Season pounded chicken with salt and pepper. Dredge lightly in almond flour, shaking off excess.
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken for 3 to 4 minutes per side until golden and cooked through. Remove to a plate.
Add remaining olive oil and 2 tablespoons butter to the pan. Cook garlic for 1 minute until golden.
Add white wine, increase heat to high, and let reduce by half.
Add chicken broth, lemon juice, and capers. Reduce for 2 more minutes until sauce thickens slightly.
Swirl in remaining tablespoon of butter off the heat.
Return chicken to the pan, spoon sauce over top, garnish with parsley and lemon slices.

16. Pasta e Fagioli (GF)

The great Italian bean and pasta soup — thick enough to be a stew, built on a soffritto base with pancetta, rosemary, and Parmesan. Use GF small pasta like ditalini or rice-based pasta broken into pieces.

Servings: 6 | Time: 50 minutes

Ingredients

1.5 cups gluten-free small pasta (GF ditalini or elbow)
3 oz pancetta or thick-cut bacon, diced
2 cans (15 oz each) cannellini beans, drained (one partially mashed)
1 medium onion, finely diced
3 carrots, finely diced
2 celery stalks, finely diced
5 garlic cloves, minced
2 tbsp tomato paste
1 can (14.5 oz) crushed tomatoes
6 cups low-sodium chicken broth
1 Parmesan rind
1 sprig fresh rosemary
1/2 tsp red pepper flakes
3 tbsp olive oil
Salt and pepper
Parmesan and olive oil for serving

Instructions

Heat olive oil in a large heavy pot over medium heat. Cook pancetta until rendered and lightly crispy, about 4 minutes. Remove pancetta and set aside, leaving fat in the pot.
Cook onion, carrots, and celery in the rendered fat for 8 minutes until softened. Add garlic and red pepper flakes, cook for 2 minutes.
Add tomato paste and stir for 2 minutes until darkened.
Add crushed tomatoes, broth, whole beans, mashed beans, Parmesan rind, and rosemary sprig. Bring to a boil.
Reduce heat and simmer for 20 minutes. Remove rosemary and Parmesan rind.
Cook GF pasta separately in salted water until al dente. Drain and add to soup just before serving — don’t cook pasta in the soup or it will absorb all the broth and become mushy.
Add crispy pancetta back in. Adjust seasoning. Serve with a drizzle of olive oil and grated Parmesan.

17. Saltimbocca alla Romana

Thin veal cutlets topped with prosciutto and sage, pan-seared and finished with white wine and butter. The name means “jumps in the mouth” and it earns it.

Servings: 4 | Time: 20 minutes

Ingredients

8 thin veal cutlets (or chicken breast pounded thin)
8 thin slices prosciutto di Parma
16 fresh sage leaves
3 tbsp olive oil
4 tbsp unsalted butter
1/2 cup dry white wine
Salt and pepper (use minimal salt — prosciutto is salty)

Instructions

Place veal cutlets flat. Season lightly with pepper (not salt). Lay a slice of prosciutto on each cutlet, then press 2 sage leaves into the prosciutto. Secure with a toothpick if needed.
Heat olive oil in a large skillet over medium-high heat. Place cutlets prosciutto-side down first. Cook for 2 minutes until prosciutto is crispy. Flip and cook the other side for 1 to 2 minutes. Remove to a plate.
Add butter to the pan. When foaming, add remaining sage leaves and let them crisp for 30 seconds.
Add white wine and let reduce by half, about 2 minutes, scraping up browned bits.
Return cutlets to the pan prosciutto-side up. Spoon sauce over them and cook for 1 more minute.
Serve immediately with the pan sauce poured over.

18. Shrimp Fra Diavolo

Spicy tomato sauce with shrimp over GF linguine — a Southern Italian-American classic that comes together in under 30 minutes. Fra diavolo means “brother devil” — it’s meant to be hot.

Servings: 4 | Time: 25 minutes

Ingredients

1.5 lbs large shrimp, peeled and deveined
12 oz gluten-free linguine or spaghetti
1 can (28 oz) crushed tomatoes
6 garlic cloves, thinly sliced
1/4 cup olive oil
1 tsp to 2 tsp red pepper flakes (adjust to heat tolerance)
1/2 cup dry white wine
1/4 cup fresh parsley, chopped
Salt and pepper

Instructions

Cook GF pasta in well-salted water until just al dente. Reserve 1 cup pasta water. Drain and set aside.
Season shrimp with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1 minute per side until pink. Remove and set aside.
In the same pan, add garlic and red pepper flakes. Cook over medium heat for 2 minutes until garlic is golden.
Add white wine and let reduce by half. Add crushed tomatoes.
Simmer sauce for 10 minutes until thickened. Taste and adjust heat and seasoning.
Return shrimp to the sauce and stir to coat. Add pasta and toss with a splash of pasta water until combined.
Serve topped with fresh parsley and extra red pepper flakes.

19. Vitello Tonnato

Cold sliced veal topped with a creamy tuna-caper sauce — a classic Piedmontese dish that sounds strange and tastes extraordinary. Serve as a starter or light main.

Servings: 6 | Time: 45 minutes + chilling

Ingredients

2 lbs veal eye round or beef eye round
1 cup dry white wine
1 carrot, roughly chopped
1 celery stalk, roughly chopped
1 bay leaf
Salt

Tuna Sauce:

1 can (5 oz) tuna in olive oil, drained
3 tbsp capers, drained
3 anchovy fillets
1/2 cup good mayonnaise (check label for GF)
3 tbsp fresh lemon juice
2 to 4 tbsp cooking liquid from the veal (to thin consistency)

For serving:

Extra capers
Fresh lemon slices
Fresh parsley

Instructions

In a pot, combine white wine, carrot, celery, bay leaf, and enough water to cover the veal. Bring to a boil, add veal, reduce to a gentle simmer. Cook for 25 to 30 minutes until veal reaches 145°F. Let cool in the liquid. Refrigerate until cold — several hours or overnight.
Blend tuna, capers, anchovies, mayonnaise, and lemon juice until completely smooth. Thin with a few tablespoons of the cooled cooking liquid until the sauce is pourable but still thick. Season with salt and pepper. Refrigerate until serving.
Slice cooled veal very thinly. Arrange overlapping on a platter. Spoon tuna sauce generously over the veal, covering it nearly completely.
Garnish with capers, lemon slices, and parsley. Serve cold.

20. Italian Baked Chicken Thighs with Artichokes and Olives

Bone-in chicken thighs roasted with canned artichoke hearts, Kalamata olives, garlic, and tomatoes. One pan, minimal effort, unmistakably Italian.

Servings: 4 | Time: 50 minutes

Ingredients

8 bone-in skin-on chicken thighs
1 can (14 oz) artichoke hearts, drained and halved
1 cup Kalamata olives, pitted
2 cups cherry tomatoes
6 garlic cloves, smashed
1/4 cup olive oil
1/3 cup dry white wine
1 tsp dried oregano
1/2 tsp red pepper flakes
Salt and pepper
Fresh basil for serving

Instructions

Preheat oven to 425°F.
Season chicken thighs generously with salt and pepper.
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear chicken thighs skin-side down for 5 minutes until deeply golden. Flip and sear 2 more minutes. Remove from pan.
To the same pan, add garlic, artichoke hearts, olives, and cherry tomatoes. Cook for 2 minutes.
Add white wine and let sizzle for 1 minute.
Nestle chicken pieces skin-side up among the vegetables. Sprinkle with oregano and red pepper flakes.
Transfer to oven and roast for 25 to 30 minutes until skin is crispy and chicken is cooked through.
Garnish with fresh basil and serve from the pan.

21. Lamb Ragù with Polenta

Slow-braised ground lamb in a rich wine and tomato sauce, served over creamy polenta. A rustic Northern Italian dish that rewards patience.

Servings: 6 | Time: 2 hours

Ingredients

2 lbs ground lamb
1 large onion, finely diced
3 carrots, finely diced
4 garlic cloves, minced
3 tbsp olive oil
3/4 cup dry red wine
1 can (28 oz) crushed tomatoes
1 tbsp tomato paste
1 sprig fresh rosemary
1 tsp dried thyme
Salt and pepper
Polenta (as in Recipe 12) for serving
Pecorino Romano for serving

Instructions

Heat olive oil in a large heavy pot over medium-high heat. Brown ground lamb, breaking apart, until deeply caramelized — don’t rush this step, about 10 minutes. Drain excess fat.
Add onion and carrots. Cook for 6 minutes until softened. Add garlic and tomato paste, cook for 2 more minutes.
Add red wine and scrape up browned bits. Let reduce by half.
Add crushed tomatoes, rosemary sprig, and thyme. Stir to combine. Season with salt and pepper.
Reduce heat to low, partially cover, and cook for 1 to 1.5 hours until sauce is thick and rich, stirring occasionally.
Remove rosemary sprig. Adjust seasoning.
Serve over soft polenta with generous grating of Pecorino Romano.

22. Baccalà alla Livornese (Salt Cod with Tomatoes)

A classic from Livorno — salt cod simmered in a fragrant tomato sauce with olives and capers. Earthy, briny, and completely satisfying.

Servings: 4 | Time: 30 minutes active + 24 hours soaking

Ingredients

2 lbs salt cod (baccalà), soaked in cold water for 24 to 48 hours (change water 3 to 4 times)
1 can (28 oz) crushed tomatoes
5 garlic cloves, thinly sliced
1/2 cup Gaeta or Kalamata olives, pitted
2 tbsp capers, drained
1/3 cup olive oil
1/2 tsp red pepper flakes
2 tbsp fresh parsley, chopped
Salt and pepper

Instructions

After soaking, drain salt cod and cut into 2-inch pieces. Taste a small piece — it should be pleasantly salty, not overwhelmingly so. Soak longer if needed.
Pat cod pieces dry.
Heat olive oil in a wide skillet over medium heat. Add garlic and red pepper flakes, cook for 2 minutes until garlic is golden.
Add crushed tomatoes, olives, and capers. Simmer for 10 minutes.
Nestle cod pieces into the sauce. Cover and cook over medium-low heat for 15 to 20 minutes until cod is cooked through and flaking.
Taste and adjust salt (the cod and capers bring a lot of salt). Garnish with parsley.
Serve with soft polenta or crusty GF bread.

23. Zuppa Toscana (GF)

The famous Tuscan sausage and kale soup — made completely gluten-free. Spicy Italian sausage, creamy broth, Tuscan kale, and a touch of cream. Better than the restaurant version.

Servings: 6 | Time: 35 minutes

Ingredients

1.5 lbs spicy Italian sausage, casings removed (check label for GF)
4 slices bacon, diced
1 large onion, diced
5 garlic cloves, minced
6 cups low-sodium chicken broth
3 medium russet potatoes, thinly sliced into half-moons
4 cups lacinato kale, stems removed, leaves roughly chopped
1 cup heavy cream
1/2 tsp red pepper flakes
Salt and pepper
Parmesan for serving

Instructions

In a large pot over medium-high heat, cook bacon until crispy. Remove bacon and set aside, leaving 1 tablespoon of fat in the pot.
Add Italian sausage and brown, breaking into pieces, about 6 to 7 minutes. Remove and set aside.
In the same pot, cook onion for 5 minutes until softened. Add garlic and red pepper flakes, cook for 1 minute.
Add chicken broth and bring to a boil. Add potato slices and cook for 10 minutes until tender.
Add kale and cooked sausage. Stir and cook for 3 to 4 minutes until kale is wilted and tender.
Stir in heavy cream and reserved bacon. Simmer for 2 minutes. Taste and adjust seasoning.
Serve with Parmesan grated over the top.

24. Caprese Salad with Burrata

Not just a side — a proper main when built with great ingredients. Burrata is richer and creamier than fresh mozzarella, and paired with ripe tomatoes, basil, and excellent olive oil, it doesn’t need anything else.

Servings: 4 | Time: 10 minutes

Ingredients

4 balls burrata (about 4 oz each)
4 large heirloom tomatoes, sliced
1/4 cup fresh basil leaves
1/4 cup extra virgin olive oil (the best you have)
2 tbsp aged balsamic vinegar or balsamic glaze
Flaky sea salt and freshly cracked black pepper
Optional: 4 oz prosciutto di Parma

Instructions

Arrange tomato slices on a large platter, overlapping slightly. Season generously with flaky salt and pepper.
Place burrata balls on top of and between the tomato slices. Tear each one open slightly to expose the creamy center.
Scatter basil leaves over everything.
Drizzle olive oil generously over the entire platter. Finish with balsamic.
If using prosciutto, drape slices between the tomatoes and burrata.
Serve immediately at room temperature.

25. Porchetta-Style Pork Roast

A home version of the famous Italian stuffed pork roast — rubbed inside and out with garlic, fennel, rosemary, and lemon, then rolled and roasted until the crackling is shatteringly crispy.

Servings: 8 | Time: 2.5 hours

Ingredients

3 to 4 lb boneless pork belly or pork shoulder, skin-on if possible
8 garlic cloves, minced
2 tbsp fennel seeds, toasted and roughly crushed
2 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme
1 tsp red pepper flakes
1 lemon, zested
3 tbsp olive oil
1 tbsp kosher salt
1.5 tsp black pepper

Instructions

If using pork belly with skin, score the skin in a crosshatch pattern. If using shoulder, butterfly the meat open.
Mix garlic, fennel seeds, rosemary, thyme, red pepper flakes, lemon zest, salt, and pepper with olive oil into a thick paste.
Rub the paste all over the inside of the meat. Roll tightly and tie with kitchen twine at 1-inch intervals.
Rub remaining paste on the outside. Refrigerate uncovered for at least 2 hours or overnight — this dries the skin for better crackling.
Preheat oven to 450°F. Roast for 30 minutes until skin begins to blister and crackle.
Reduce oven to 325°F and continue roasting for 1.5 to 2 hours until internal temperature reaches 160°F.
Rest for 20 minutes before removing twine and slicing. Serve with pan drippings spooned over.

26. Clams in White Wine and Garlic (Vongole)

Spaghetti alle vongole — clams steamed open in white wine and garlic, tossed with GF pasta. One of the great Italian pasta dishes and naturally gluten-free except for the pasta.

Servings: 4 | Time: 25 minutes

Ingredients

4 lbs fresh littleneck or Manila clams, scrubbed
12 oz gluten-free spaghetti
1/3 cup olive oil
8 garlic cloves, thinly sliced
1/2 tsp red pepper flakes
1 cup dry white wine
1/4 cup fresh flat-leaf parsley, roughly chopped
2 tbsp unsalted butter
Salt

Instructions

Soak clams in cold salted water for 20 minutes to purge sand. Drain and scrub.
Cook GF pasta in well-salted boiling water until 2 minutes shy of al dente. Reserve 1 cup pasta water. Drain.
Heat olive oil in a large pot over medium heat. Add garlic and red pepper flakes, cook for 2 minutes until golden.
Add white wine, increase heat to high. When boiling, add clams. Cover and cook for 5 to 7 minutes, shaking the pot occasionally, until all clams have opened. Discard any that don’t open.
Add butter and stir until melted. Add drained pasta and toss in the clam juices, adding pasta water as needed to make a light sauce.
Stir in parsley. Taste — the clam liquid is salty, so season carefully.
Serve immediately in wide bowls with clams arranged over the pasta.

27. Panzanella — GF Bread Salad

The Tuscan bread salad made with GF toasted bread croutons and the best summer tomatoes. The soaked bread absorbs the tomato juices and vinaigrette into something magical.

Servings: 4 | Time: 30 minutes

Ingredients

4 cups gluten-free crusty bread (ciabatta-style GF loaf), torn into 1-inch chunks
2 lbs ripe tomatoes (mix of heirloom and cherry), roughly chopped
1 English cucumber, seeded and sliced
1/2 red onion, very thinly sliced
1/2 cup fresh basil leaves, torn
1/4 cup extra virgin olive oil
3 tbsp red wine vinegar
1 garlic clove, halved
Salt and pepper

Instructions

Preheat oven to 400°F. Toss bread chunks with 2 tablespoons olive oil and a pinch of salt. Spread on a baking sheet and toast for 12 to 15 minutes until golden and crisp. Let cool.
Rub a large bowl with the cut side of the halved garlic clove.
Combine tomatoes, cucumber, and red onion in the bowl. Season with salt and let sit for 10 minutes — this draws out the tomato juices.
Whisk remaining olive oil, red wine vinegar, salt, and pepper. Pour over vegetables and toss.
Add toasted GF croutons and toss to combine. Let the salad sit for 10 to 15 minutes — the bread should absorb the juices but not become completely soggy.
Add basil, taste and adjust seasoning, and serve.

28. Cioppino (Italian-American Fish Stew)

San Francisco’s great Italian-American seafood stew — clams, mussels, shrimp, fish, and crab simmered in a wine-tomato broth. Naturally gluten-free and spectacularly good.

Servings: 6 | Time: 50 minutes

Ingredients

1 lb firm white fish (halibut or cod), cut into chunks
1 lb large shrimp, peeled and deveined
1 lb clams, scrubbed
1 lb mussels, scrubbed and debearded
1/2 lb lump crab meat (optional)
1 large onion, diced
6 garlic cloves, minced
1 fennel bulb, diced
1/2 cup olive oil
1 cup dry white wine
1 can (28 oz) crushed tomatoes
2 cups seafood or chicken broth
1 tsp dried oregano
1/2 tsp red pepper flakes
1 bay leaf
1/4 cup fresh parsley and basil, chopped
Salt and pepper

Instructions

Heat olive oil in a large heavy pot over medium heat. Cook onion and fennel for 8 minutes until softened. Add garlic and red pepper flakes, cook for 2 minutes.
Add white wine, increase heat, and let reduce by half.
Add crushed tomatoes, broth, oregano, and bay leaf. Bring to a simmer and cook for 15 minutes.
Add clams and mussels. Cover and cook for 4 minutes.
Add fish and shrimp. Cover and cook for 4 to 5 more minutes until shrimp are pink, fish flakes, and all shellfish have opened. Add crab meat if using.
Discard any shellfish that haven’t opened. Remove bay leaf.
Taste and adjust seasoning. Serve immediately in wide bowls with parsley and basil scattered over the top. Serve with GF bread for dipping.

29. Braciole (Stuffed Beef Rolls)

Thin slices of beef rolled around a filling of herbs, breadcrumbs, cheese, and pine nuts, then braised in tomato sauce until tender. A Sunday gravy centerpiece that happens to be easy to make gluten-free.

Servings: 6 | Time: 2.5 hours

Ingredients

2 lbs beef round, cut into thin slices and pounded thin (or buy pre-pounded bracciole cuts)
3/4 cup gluten-free breadcrumbs
1/2 cup Parmesan, grated
4 garlic cloves, minced
1/4 cup fresh flat-leaf parsley, minced
3 tbsp pine nuts
2 tbsp raisins (traditional — omit if preferred)
3 tbsp olive oil
2.5 cups marinara sauce (homemade or GF store-bought)
1/2 cup dry red wine
Salt and pepper
Kitchen twine

Instructions

Mix GF breadcrumbs, Parmesan, garlic, parsley, pine nuts, and raisins. Add 1 tablespoon olive oil and mix — the filling should clump slightly.
Lay beef slices flat. Season with salt and pepper. Spread a thin, even layer of filling across each slice, leaving a 1/2-inch border. Roll tightly and tie with kitchen twine at 1-inch intervals.
Heat remaining olive oil in a Dutch oven over high heat. Brown braciole on all sides, about 6 minutes total. Remove.
Add red wine to the pot and scrape up browned bits. Let reduce by half.
Add marinara sauce and return braciole to the pot, nestling them in the sauce.
Cover and cook over very low heat for 1.5 to 2 hours, turning occasionally, until beef is very tender.
Remove twine before serving. Serve with sauce spooned over, alongside GF pasta or polenta.

30. Gnocchi (Gluten-Free)

Light, pillowy potato gnocchi made gluten-free with rice flour. The technique matters — use dry, floury potatoes, work the dough gently, and don’t over-knead.

Servings: 4 | Time: 1 hour

Ingredients

2 lbs russet potatoes (about 4 large)
1 cup white rice flour, plus more for dusting
1 egg, lightly beaten
1/2 tsp salt
Pinch of nutmeg

For serving (choose one):

Brown butter with sage and Parmesan
Marinara sauce
Pesto

Instructions

Bake potatoes at 400°F for 1 hour until completely tender through to the center. The drier the potato, the lighter the gnocchi.
While still hot, halve potatoes and scoop flesh into a ricer or food mill. Rice directly onto a clean work surface. Let steam and cool for 5 minutes.
Make a well in the center of the riced potato. Add beaten egg, rice flour, salt, and nutmeg. Using your hands, gently bring together into a soft dough — do not knead. The moment it comes together, stop. The dough will be slightly sticky.
Dust work surface with rice flour. Divide dough into 6 portions. Roll each into a rope about 3/4 inch thick. Cut into 1-inch pieces.
Optional: roll each piece over the tines of a fork for the classic ridged texture.
Bring a large pot of salted water to a boil. Cook gnocchi in batches — they’re done about 30 seconds after they float to the surface. Remove with a slotted spoon.
Toss immediately in your sauce of choice.

Brown Butter Sage Sauce: Melt 6 tablespoons butter in a skillet over medium heat, add 8 to 10 sage leaves, and cook until butter is golden-brown and nutty. Add cooked gnocchi, toss to coat, and serve with Parmesan.

31. Tiramisu (Gluten-Free)

The Italian classic, made with GF ladyfingers — now widely available — or layers of GF sponge cake. Espresso-soaked, mascarpone-rich, and completely worth it.

Servings: 8 | Time: 30 minutes + chilling (4 hours minimum)

Ingredients

24 gluten-free ladyfingers (savoiardi — available at specialty stores or online)
1.5 cups strong brewed espresso or very strong coffee, cooled
2 tbsp dark rum or Marsala wine (optional)
4 eggs, separated
1/2 cup granulated sugar
16 oz (2 cups) mascarpone cheese, at room temperature
Unsweetened cocoa powder for dusting
Pinch of cream of tartar

Instructions

Combine cooled espresso and rum or Marsala in a shallow bowl.
In a large bowl, beat egg yolks with sugar until thick, pale, and ribbony — about 3 to 4 minutes. Add mascarpone and beat on low until just combined and smooth.
In a separate clean bowl, beat egg whites with cream of tartar until stiff peaks form.
Gently fold whipped egg whites into the mascarpone mixture in three additions — fold, don’t stir, to keep it light.
Working quickly, dip GF ladyfingers one at a time into the espresso — dip and immediately remove (about 1 second per side). GF ladyfingers absorb faster than traditional ones, so work fast.
Arrange a single layer of soaked ladyfingers in a 9×13 or similar dish. Spread half the mascarpone cream over the top.
Add a second layer of dipped ladyfingers. Spread remaining mascarpone cream on top.
Refrigerate for at least 4 hours, or overnight — it sets and improves significantly with time.
Just before serving, dust generously with unsweetened cocoa powder through a fine sieve.

Notes on Gluten-Free Italian Cooking

Pasta matters. Not all GF pasta is equal. Brands made from a blend of rice flour and corn tend to hold their texture best and have the least “gummy” texture when cooked. Always cook GF pasta to the lower end of the package time and test frequently — it can go from al dente to mushy quickly.

Salt your pasta water generously. GF pasta needs well-salted water even more than regular pasta because the noodles have less inherent flavor. The water should taste like the sea.

Reserve pasta water every time. The starch in pasta water is what binds sauce to noodles and gives Italian pasta dishes their characteristic glossy, emulsified finish. Don’t skip this step.

Check labels on sausage, broth, and canned goods. Italian sausage and some canned tomatoes can contain small amounts of wheat-based fillers or flavorings. When in doubt, read the label. Certified GF products are the safest choice.

Polenta is your friend. Whenever a dish calls for pasta and you want to skip it entirely, creamy polenta works beautifully under any ragù, braise, or saucy protein. It’s deeply Italian, completely gluten-free, and arguably better than pasta in many applications.

Don’t skip the Parmesan rind. Adding a Parmesan rind to soups and braises is an Italian technique that adds enormous depth of flavor at zero cost. Keep them in the freezer whenever you finish a block of Parmesan.

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