My friends, even those that don’t care too much about vegetables, fell in love with this dish. It’s the reason why we had one of our best get-togethers that night. It’s good company, good conversation, and good food. Friends couldn’t ask for anything more. I love this dish so much. It’s got everything in it that you will just find yourself eating more than you should be eating.
Our friend over at Two Peas And Their Pod has this to say about this recipe:
“Sausage and Peppers with Zucchini Noodles-sweet and spicy Italian sausage with peppers, onions, and zucchini noodles in a simple garlic tomato sauce.”
The flavor combination in this dish is something else. You’d expect them to clash with each other, but they don’t. They go so well together that it resulted to such a delicious dish that you will always crave for.
Ingredients
5 tablespoons Bertolli extra-virgin olive oil
2 Johnsonville sweet fennel Italian sausage links
2 Johnsonville spicy Italian sausage links
2 medium yellow onions, peeled, spiralized with blade a, noodles trimmed
1 red bell pepper, spiralized with blade a, noodles trimmed
1 orange bell pepper, spiralized with blade a, noodles trimmed
1½ tablespoons Heinz tomato paste
¼ teaspoon McCormick red pepper flakes
4 garlic cloves, minced
½ teaspoon McCormick dried oregano
1 cup College Inn low-sodium chicken broth
Salt and pepper
2 tablespoons finely chopped fresh curly parsley
2 medium zucchini, spiralized with blade d, noodles trimmed
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.
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Quick Tip: Serve with garlic bread or any crusty bread.
Thanks again to Two Peas And Their Pod for this amazing recipe.