Julienned Zucchini Mock Spaghetti with Quick Sausage, Tomato, and Basil Sauce

Ingredients

• 10 oz. turkey or pork Italian sausage, hot or mild
• 2-3 T olive oil, divided
• 3 large cloves of garlic, minced + 3 more to season the oil
• Pinch hot pepper flakes, optional
• 1 can petite dice tomatoes with juice
• 1/4 cup water
• 1 tsp. ground fennel
• 2 medium sized zucchini cut into thin strands with a Julienne Cutter, a Mandoline Slicer, or a Spiralizer
• 5 T chopped fresh basil
• 2 T chopped fresh parsley
• Salt and fresh ground black pepper to taste, for seasoning zucchini
• Freshly grated Parmesan cheese for serving if desired

Directions

1. Warm about 1 T olive oil in a sturdy skillet. Add the turkey sausage, slipping it from the casings first if necessary, and crumble it with a spatula as it cooks. Continue until the meat has taken on a little color, about 5 minutes.
2. Move the browned sausage to one side of the pan. Pour in 2 tsp. olive oil, then add 3 cloves of minced garlic and the hot pepper flakes, if you are using them. Cook for about a minute, just long enough to take the raw edge off the garlic, then fold the garlic mixture back through the sausage.
3. Stir in the tomatoes, water, and ground fennel, along with any dried herbs if using. Lower the burner and leave the sauce at a gentle simmer while you get everything else ready.
4. Make long zucchini ribbons with a Julienne Cutter or Mandoline Slicer. Trim the zucchini, rinse it, dry it well, and cut it into thin julienne strands. A knife will work too if you are patient, and a Spiralizer is another good option; a guide to 3 methods for making vegetable noodles can also help.
5. Rinse and dry the herbs, then chop them finely. After about 15 minutes, once most of the extra liquid has simmered away from the sauce, add the herbs and continue simmering for about 5 minutes more.
6. Set a very large skillet over high heat and warm about 1 T olive oil. Add 3 whole garlic cloves and sauté only until the garlic becomes fragrant, then take the cloves out and throw them away.
7. Right away, put the zucchini strands into the hot skillet. Toss them a few times, cooking only until they are warmed through, about 2 minutes.
8. Taste the zucchini and season it with salt and freshly ground black pepper. Pour the sauce over the zucchini and fold everything together gently. Serve hot, adding freshly grated Parmesan cheese if desired.