Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oil over medium heat in 4 to 6 quart stock pot. add sausage and onions and cook, stirring occasionally with wooden spoon to crumble sausage, until onions are transparent. add broth, tomatoes and basil and bring to boil. add macaroni and salt and pepper to taste. reduce heat to low and simmer partly covered, until macaroni is tender, about 25 minutes.

Target recipe: cut italian sausage into 2-inch lengths. brown sausage off in olive oil (about half cook it), remove from pan and put aside, add flour to oil that was used and make roux. add onions, celery, and bell pepper. stir and cook until tender or clear. add water and stir until smooth. add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes), parsley, and garlic. pour in red pepper, lea and perrins worcestershire sauce, dried mint, and tomato sauce. stir real well. bring to a bubbly boil and add salt, to taste. add sausage. bring back to a boil. turn heat down to simmer. cook for about 3 or 4 hours. serve over spaghetti topped with cheese.