Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in large saucepan, place vegetables (except spinach), pasta mix and broth; bring to a boil over high heat. reduce heat to medium; cover and simmer 7 to 10 minutes or until vegetables are crisp-tender. stir in cooked sausage, tomato sauce and fresh spinach. cook until spinach begins to wilt and cook down. stir in half and half. cook until heated through.

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.