Low Carb Italian Sausage Pasta
How to Make It
Step 1
Preheat an oven to 400 degrees. Use a vegetable peeler to peel wide, flat noodles from a zucchini, similar to fettuccine. Separate the zucchini on a well seasoned sheet tray and bake the tray for 15 minutes. If you need to cook longer to dry out the zucchini, toss and continue cooking for 5+ minutes. Set the zucchini noodles aside to cool for later.
Step 2
Slice your italian sausage and arrange in a pan over medium-high heat. Cook the sausage slices until they are browned and charred on all sides. You may slightly undercook the sausage if you wish so they can finish cooking in the sauce later.
Step 3
Transfer the cooked sausage to a bowl, saving any excess fat in the pan. Pour the olive oil in the pan and return to a low heat on the stove. Cook the garlic in the oil for just 30 seconds before whisking in the chicken broth and cream.
Step 4
Bring the pan to a simmer. Whisk in the tomato paste until it emulsifies into the sauce. Season with the salt, pepper, and chopped basil. Return the sausage to the cream sauce. Simmer the pan until the sauce thickens and all the sausage is hot.
Step 5
Serve the sausage pasta over the zucchini noodles. You may stir the noodles directly into the sauce pan off the stove’s heat for serving as well.
Ingredients
- Zucchini, Cooked From Fresh – 8 ounce
- Italian Sausage – 6 ounce
- Olive Oil – 3 tablespoon
- Garlic, Fresh – 1 teaspoon
- Chicken Broth, Bouillon Or Consomme, Homemade – ¼ cup
- Heavy Cream – ½ cup
- Tomato Paste – 1 tablespoon
- Salt – ⅛ teaspoon
- Black Pepper, Ground – ⅛ teaspoon
- Basil, Fresh – 4 leaf