Recipe: Sausage and Peppers with Zucchini Noodles

I’ve been pretty obsessed with zoodles ever since I got my hands on a spiralizer.  And this is one of the tastiest, most filling recipes I’ve come across.  I added a bunch of things to make it saucier because I loves me a good sauce.  But its totally good if you leave out everything from the oregano down.

Ingredients:

5 tablespoons extra-virgin olive oil

4 spicy Italian sausage links

1 medium yellow onion, chopped

1 red bell pepper, chopped

1 orange bell pepper, chopped

1½ tablespoons tomato paste

¼ teaspoon red pepper flakes

4 garlic cloves minced

½ teaspoon dried oregano

1 cup low-sodium chicken broth

Salt and pepper

2 tablespoons finely chopped fresh curly parsley

2 large zucchinis, spiralized

1/4 cup dry red wine or 1 tablespoon balsamic vinegar

1 ½ teaspoons sugar

1 tablespoon chopped fresh or 1 teaspoon dried basil

1 tablespoons tomato paste

1/4 teaspoon dried Italian seasoning

1 (14.5-ounce) cans diced tomatoes, undrained

Directions

1. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the sausages and cover the pan. Cook for about 5 minutes on each side until browned on the outside but not yet cooked through. Transfer to a cutting board and slice into 1-inch pieces. Set aside.

2. Add the remaining 3 tablespoons olive oil, the onion and bell pepper. Cook for about 5 minutes or until the vegetables soften. Add the tomato paste and stir. Add the red pepper flakes and garlic and cook for 30 seconds or until fragrant.

3. Return the sausage to the pan and add the oregano, basil, Italian seasoning, sugar, balsamic vinegar, diced tomato and broth. Season with salt and black pepper. Cover the skillet and simmer until the sausage is cooked through, about 10 minutes. Uncover and simmer until the sauce has reduced by a quarter, about 5 minutes more. Stir in the parsley.

Transfer to a large serving platter or bowl and add the zucchini noodles. Toss thoroughly until the noodles begin to wilt and are fully incorporated. Serve immediately.

Recipe inspiration found HERE.

Follow us on Twitter @FlairHuxtable, Instagram @Flair.Huxtable and @HomeBrewedLove, and Facebook at @Flair Huxtable! Then buy Lo’s first book, “The Semester,” HERE!