Sausage and Peppers with Zucchini Noodles
User Reviews
4.6
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Course
Main Course
-
Cuisine
American, International, gluten-free
Sausage and Peppers with Zucchini Noodles
Description
This recipe begins by browning linked sweet fennel and spicy Italian sausages in olive oil, partially cooking them before slicing into chunks. These slices are then set aside as the same skillet is used to sauté spiralized yellow onion and red and orange bell peppers, which soften and absorb the flavors of added tomato paste, crushed red pepper flakes, and fresh garlic.
The sausage returns to the pan alongside dried oregano and low-sodium chicken broth. The mixture simmers covered until the sausage finishes cooking through and the sauce reduces and thickens slightly. Finally, fresh chopped curly parsley is stirred in for herbal brightness, and the flavor is balanced with salt and black pepper.
Adding spiralized zucchini noodles at the end replaces traditional pasta, providing a lighter, vegetable-rich component that quickly warms in the sauce without becoming soggy. This combination creates a saucy, hearty, yet vegetable-forward meal ready to serve.
Ingredients
- 5 tablespoons extra-virgin olive oil
- 2 sweet fennel sausage Italian style, links
- 2 spicy Italian sausage links
- 2 yellow onion peeled, spiralized with blade a, noodles trimmed, medium
- 1 red bell pepper spiralized with blade a, noodles trimmed
- 1 bell pepper spiralized with blade a, noodles trimmed, orange
- 1½ tablespoons tomato paste
- ¼ teaspoon red pepper flakes
- 4 garlic minced, cloves
- ½ teaspoon oregano dried
- 1 cup chicken broth low-sodium
- salt
- black pepper
- 2 tablespoons parsley finely chopped, fresh, curly
- 2 zucchini spiralized with blade d, noodles trimmed, medium
Instructions
- Heat 2 tablespoons of the olive oil in a large skillet with a lid over medium-high heat. When the oil is shimmering, add the sausages and cover the pan. Cook for about 7 minutes or until just browned on the bottom. Uncover and cook for 5 minutes more, turning, until browned on the outside but not yet cooked through. Using tongs, transfer the sausage to a cutting board and slice into 1-inch pieces. Set aside.
- Immediately add the remaining 3 tablespoons olive oil, the onion noodles, and the bell pepper noodles to the same skillet. Cook for about 5 minutes or until the vegetables soften. Add the tomato paste, and stir to cook the vegetables. Add the red pepper flakes and garlic and cook for 30 seconds or until fragrant. Return the sausage to the pan and add the oregano 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.
User Reviews
Overall Rating
4.6
You'll Also Love
