Sausage and Peppers with Zucchini Noodles


WOW!  This recipe was fast and delicious!  I think this week I am loving all the quick meals.  Ted  compared this to when his grandmother made sausage peppers when he was growing up. That to me meant it was really good!   I have to say with a crusty roll on the side, I would have been thinking that I was being really bad, it was that tasty! Prep time: 

Cook time: 
Total time: 
Serves: 4-6
  • 5 tablespoons extra-virgin olive oil
  • 2 sweet fennel Italian sausage links
  • 2 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 tomato paste
  • ¼ teaspoon red pepper flakes
  • 4 garlic cloves, minced
  • ½ teaspoon dried oregano
  • 1 cup low-sodium chicken broth
  • Salt and pepper
  • 2 tablespoons finely chopped fresh curly parsley
  • 2 medium zucchini, spiralized with blade d,noodles trimmed
  1. 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.
  2. 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.
  3. 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.
  4. Note: If you’re serving this dish in the summer, try fresh basil instead of parsley to garnish.
Recipe by Inspiralized at

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