Paleo Spaghetti with Tomato Sauce and Sausage
Transform your pasta night with this flavorful and health-conscious twist: Paleo Spaghetti with Tomato Sauce and Sausage! This recipe replaces traditional pasta with zucchini noodles (zoodles), offering a low-carb, gluten-free alternative that's both nutritious and satisfying. Featuring tender, sautéed zoodles paired with a rich tomato sauce infused with garlic, onion, and Italian herbs, this dish is as hearty as it is wholesome. Juicy, Paleo-compliant Italian sausage adds protein-packed depth, while a sprinkle of fresh parsley lends a vibrant finish. Ready in just 40 minutes and perfect for weeknight dinners, this Paleo spaghetti is brimming with comfort food appeal—minus the grains and processed ingredients. Maintain your healthy lifestyle without compromising on bold flavors or indulgence!
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Recipe Information
Ingredients
- 4 large zucchini
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 pound Italian sausage (Paleo-compliant, casings removed)
- 28 ounces crushed tomatoes (unsweetened, BPA-free can)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley (optional, for garnish)
Instructions
Wash and trim the ends of the zucchini, then use a spiralizer or julienne peeler to create zucchini noodles (zoodles). Set them aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the Italian sausage to the skillet, breaking it apart with a wooden spoon, and cook until browned and cooked through, about 6-7 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, sea salt, and black pepper. Stir the ingredients together and bring the sauce to a simmer. Let it cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
While the sauce is simmering, heat the remaining 1 tablespoon of olive oil in another skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender but still al dente. Be careful not to overcook the zoodles, as they can become watery.
Return the cooked sausage to the tomato sauce and stir to combine. Adjust seasoning if necessary.
To serve, divide the zucchini noodles among plates or bowls, and top with the sausage and tomato sauce. Garnish with fresh parsley if desired.
Serve immediately and enjoy your Paleo-friendly spaghetti!
Nutrition Facts
Calories |
2227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.5 g | 188% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 14168 mg | 616% | |
| Total Carbohydrate | 140.7 g | 51% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 103.8 g | ||
| Protein | 93.5 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 5442 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
