Italian Sausage Zoodles

Whole30, Paleo, Gluten Free, Grain Free and Dairy Free

A favorite of mine made better once my Butcher Box featured Italian Sausage. I decided to try it, knowing that the ingredients were clean..and this gem came together. Very reminiscent flavors of a macaroni lasagna recipe that my mom used to make growing up. Easy, delicious, and so quick to throw together. I have made this in a double batch before and frozen the sauce in a mason jar. It defrosts really well.


2 Tablespoons of extra virgin olive oil

1 small yellow onion

1 small green pepper

1 small red pepper

1 teaspoon of chopped garlic

1 can of fire roasted diced tomatoes (14.5 oz)

1 Tablespoon of tomato paste

1 teaspoon of Himalayan Salt

1 teaspoon black pepper

1/2 teaspoon red pepper flakes

1 pound of ground sweet Italian sausage (out of casing- make sure it has no added sugars- mine came from Butcher Box)

2 Tablespoons of fresh basil

2 Tablespoons of fresh parsley

spiraled zucchini noodles (zoodles as they are often called)


  1. Dice the onions and pepper.
  2. Mince the garlic.
  3. Heat olive oil in dutch oven
  4. Sautee vegetables
  5. Add salt and pepper.
  6. Add sausage and slowly sauté until browned.
  7. Add tomato paste and cans of diced tomatoes.
  8. Add red pepper flakes.
  9. Let sauce simmer on low. for 30 minutes to 1 hour.  
  10. Chop parsley and add it in.
  11. Tear basil and put on top of sauce at the very end so, it does not wilt very much.
  12. Add the spiralized zoodles to the sauce. The heat of the sauce will wilt zoodles a bit. Mix with tongs.
  13. Serve immediately.

Note: Leftovers do make a great breakfast the next day with a fried egg on top.

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