I am always on the lookout for alternatives to regular pastas. I find that pastas can be rather bland in taste and, since I am often eating quite late at night, I don’t want all those carbs sitting on my stomach when I go to bed.
One perfect solution I have been using for a while are zucchini “noodles”. It’s actually much simpler than preparing pasta and it takes about 5 minutes. I use this spiralizer to transform my zucchini into long strands of spaghetti and voilà! I have to say that this tool is just amazing to transform all kind of veggies like carrots, cucumbers and even beets into fun little spirals. The kids also love the playful and different presentation and it only makes them eat more veggies! I am just so excited by this gadget!!
But I digress…
Back to the recipe, that sausage meat sauce has been a steady staple in my family for years. Why? Because everyone love it and it’s easy, cheap and quick to prepare! All things that we are looking for in a recipe right?
The only “secret” to this sauce is that, even if it very quick to prepare, you really HAVE to let time and low heat work their magic so that it the deep, rich flavours can develop and the consistency becomes thick and hearty. There is just no way around it.
So if you’re too busy during the week and you don’t have that kind of time on your hands, I am thinking that the best way to go about it is to prepare a double batch on a given Saturday or Sunday and let it cook slowly for the required time. The good news is that you can totally freeze the sauce once it’s cooled down for up to 3 months and it’s going to be just as good when you serve it!
Zoodles (zuchini noodles) with Sausage Meat Sauce
A steady favorite in my family for years! And with zuchini noodles, it's so much lighter! (You can of course also serve it on regular pastas).
Credit: Julie Paillé
- 1 onion, chopped
- 1 cloves garlic, chopped
- 1 tbsp all purpose flour
- 4 links Italian sausage, casings removed. (sweet or hot, depending on your preference)
- 2 big cans Diced tomatoes with Italian herbs
- 1/4 cup 15% cream (optional but nice)
- Salt and pepper to taste
- 1 zuchini per person.
- In a large saucepan, saute the onions in a tbsp of olive oil for about 5 minutes. Add the sausage meat and brown for about 5 minutes, making sure to break the meat into small bits.
- Remove the excess fat if needed. Add the garlic and cool for 1 more minute.
- Sprinkle the flour on the mixture and mix well.
- Add the 2 cans of Diced tomatoes and bring to a boil. Reduce the heat to low and let simmer covered for at least 2 hours.
- Add the cream and let the sauce simmer for another 30 minutes, uncovered.
- When ready to serve, use your spiralizer to turn your zuchini into a bowl full of zuchini-spaghetti.(You can eat it at room temperature or pop it in the microwave for about 45 seconds if you prefer (drain excess water before serving).
- Serve with the sausage meat sauce.