Raggedyman
Res ipsa loquitur
we limit carbs all year with the exception of the ~ 6-7 week period between thanksgiving and new years day. this recipe is an excellent substitute for a pasta dish PROVIDING you do not overcook the zucchini. we don't care for cauliflower OR "zucchini noodles". this works exceedingly well and is virtually guaranteed to satisfy your pasta craving. what's below will serve 4. we save half of this for lunch the next day.
KETO APPROVED - "Rigatoni" with Hot Sausage, Tomatoes and Zucchini
serves 4
Ingredients
buon appetito!
KETO APPROVED - "Rigatoni" with Hot Sausage, Tomatoes and Zucchini
serves 4
- 4 medium Zucchini
- 3 TBSP EV olive oil
- 1 large sweet onion, chopped
- 1/4 tsp crushed red pepper flakes
- 1 lb bulk hot Italian sausage
- 5 cloves of garlic minced
- 3 tablespoons tomato paste
- 2 cups ripe grape tomatoes
- 1 cup chicken stock or white wine
- 1 tsp salt
- 1/2 tsp black pepper
- handful - fresh basil, chopped
- freshly grated pecorino romano cheese
- cut 4 medium Zucchini into ~ 2" lengths; julienne about 1/4 – 3/8 thickness. set asside
- in a large fry pan add olive oil, crushed red pepper, onion and garlic; saute.
- add bulk sausage cook until well browned and done; stir in tomato paste
- add tomatoes and stock (or wine) and season with salt and black pepper.
- simmer medium, stirring occasionally until the tomatoes begin to break - about ten minutes.
- add zucchini and cook for five minutes covered. DO NOT over cook zucchini - medium to medium well - crisp - not mushy
buon appetito!