Description
Easy dinner recipe with spicy sausage ragu sauce.
Ingredients
- 3 garlic cloves minced
- 2 TBSP Coconut/Avocado oil
- 1 LB spicy pork Italian sausage (with no sugar)
- 2 large cans of whole tomatoes with no added sugar (crush them in a food processor)
- 1 TBSP Dried Basil
- 2 TBSP Dried Parsley
- Pepper to taste
- 2 TBSP Salted European style butter (I used Plugra)
- 1 LB Zucchini Noodles already made
- Romano Cheese Grated
Instructions
- Heat a dutch oven (Affiliate Link), add garlic cloves, and coconut avocado oil to the pan. Cook for 2 minutes.
- Add Italian sausage, break up the ground meat with a spoon. Cook for 9 minutes.
- Crush the whole tomatoes in a food processor.
- Add crushed tomatoes, dried basil, parsley, salt, and pepper. Stir well—Cook for 10 minutes. Let cool.
- In a separate skillet, add another tablespoon of butter and the zucchini to soften for a few minutes.
- Add three spoons full of ragu meat sauce and mix in with the zucchini.
- Add Romano cheese and let cook for 3 minutes. Then turn off and let cool. The excess water will reabsorb with the cheese.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: pasta
- Method: stovetop
- Cuisine: Italian, low carb
Nutrition
- Serving Size: 1 bowl
- Calories: 965.26 kcal
- Sugar: 4.65 g
- Sodium: 967.39 mg
- Fat: 53.67 g
- Saturated Fat: 18.65 g
- Trans Fat: 0.3 g
- Carbohydrates: 86.91 g
- Fiber: 6.26 g
- Protein: 33.61 g
- Cholesterol: 196.7 mg