Low Carb Filipino Style Spaghetti
How to Make It
Step 1
Finely dice the onion and thinly slice the garlic. Heat the olive oil in a skillet over a low/medium heat. Add the onion and garlic to the skillet. Sweat gently for 2-3 minutes until tender and fragrant.
Step 2
Roughly chop the sausages into bite sized chunks. Add the sausages to the saucepan along with the ground pork. Cook over a medium heat until everything is well browned all over.
Step 3
Add the tomato sauce and chicken stock to the saucepan. Bring up to a boil. Reduce to a simmer and add the maple-flavored syrup. Continue to simmer the sauce for 10 minutes to reduce. You may use an alternative stock such as vegetable if you wish. You may also season with salt and pepper as desired. This will depend on the strength of the seasoning already in your stock.
Step 4
While the sauce is simmering, drain and rinse the Shirataki noodles thoroughly. Add the noodles to a dry saucepan over a low/medium heat. Heat the noodles through for 7-8 minutes. The noodles should be hot through and slightly firm.
Step 5
Once the spaghetti sauce has reduced, add the noodles to the pan. Stir together well to coat the noodles in the sauce. You may taste and adjust seasonings as needed.
Step 6
Divide the noodles and sauce evenly between two individual serving bowls. Top the noodles with the grated cheddar cheese to serve. Serve the spaghetti hot.
Ingredients
- Shirataki Noodle by House Foods – 9 ounce
- Ground pork – 5 oz
- Maple Flavored Syrup by Lakanto – 2 tablespoon
- Breakfast sausage, pork – 2 link – each 0.7 ounce
- Cheddar cheese, natural – 2 tbsp, grated
- White Onion – 1 tablespoon
- Garlic – 1 clove
- Olive Oil – 1 tablespoon
- Tomato Sauce – ½ cup
- Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can – ⅓ cup