Italian Sausage Pasta (with Fusilli or Zucchini Noodles)

Italian Sausage Pasta Two Ways: with Fusilli or Zucchini Noodles! Click to see the recipe #glutenfree #healthy #dinner

Good morning friends! I’m on my way to Quebec City as I type this and I’m suddenly starving, just thinking of this Italian sausage sauce. Doesn’t matter if it’s only 10am, I would still eat it no questions asked. Pasta for snack? Sure, why not!

Sometimes, I question my normality. Normal people don’t get excited by a pasta dish at 10am, right? I sure do, and if you’re like me, we should definitely be Internet friends! We’ve gotta form a sorority or something. We would eat dessert for breakfast, snack on whatever we want and drink pina colada. Mmm I really like the sound of it!

Italian Sausage Pasta Two Ways: with Fusilli or Zucchini Noodles! Click to see the recipe #glutenfree #healthy #dinner

In the meantime, I thought about both of you, the carb lover and the veggie lover/carb phobic and included two version of the same dish. One with fusilli pasta and the other with spiralized pasta. In our mini-family of two, it’s his and hers. Same delicious sauce, same delicious results. Your choice! Enjoy 🙂

Italian Sausage Pasta Two Ways: with Fusilli or Zucchini Noodles! Click to see the recipe #glutenfree #healthy #dinner

Italian Sausage Pasta (with Fusilli or Zucchini Noodles)

51

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Serves 4

Serving Size: 1/4th

Italian Sausage Pasta (with Fusilli or Zucchini Noodles)

Nutritional facts with pasta:
Cal: 787.5 - Protein: 30.6g - Fat: 33g - Carbs: 90.3g - Fiber: 5.6g - Sugar: 12.2g
Nutritional facts with zucchini noodles:
Cal: 449 - Protein: 20g - Fat: 32g - Carbs: 21.8g - Fiber: 4.4g - Sugar: 14.5g

Ingredients

  • 4 mild Italian sausages, casing removed, broken in bite-size pieces (about 400 g - 14oz)
  • 1 onion, chopped
  • 3 garlic cloves
  • 200 g - 7 oz mushrooms, sliced
  • 3 tbsp balsamic vinegar
  • 1 cup crushed tomatoes
  • 1/2 tsp dried oregano
  • a pinch of hot pepper flakes
  • sea salt (optional - to taste)
  • 4 tbsp freshly grated parmesan (optional - leave out the keep dairy free)
  • about 3/4 cup unpacked fresh basil leaves
  • Pasta
  • 14 oz - 400 g fusilli pasta (or farfalle, penne or rigatoni)
  • OR 4 medium zucchini (peeled or not, to taste)

Directions

  1. Heat a large skillet over medium heat. Add sausage, onion and garlic. Cook for about 5 minutes, until onion start to soften. Add mushrooms and cook for 2 minutes. Add balsamic vinegar, oregano and hot pepper flakes. Reduce to low heat, cover and simmer for 20 minutes, stirring from time to time.
  2. Meanwhile, prepare pasta. If you're making regular pasta, boil a big pot of water and cook pasta according to package instructions until al dente; drain. If you're making zucchini pasta, use your spiralizer (I use this one) to form zoodles and set aside.
  3. Spoon sauce over pasta or zucchini noodles; sprinkle with parmesan if using and basil; serve immediately.

Notes

Inspired from Canadian Living magazine "Easy Does It'

https://notenoughcinnamon.com/2016/05/02/italian-sausage-pasta-fusilli-zucchini-noodles/

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All Seasons Recipes Dairy Free Gluten free Low carb Main Dishes Meat Paleo Paleo/Primal Pasta Pork Primal Recipes Sauces Summer Recipes
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