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Zucchini Noodles with Spicy Cherry Tomato, Sausage, Garlic, and Herb Sauce

Zucchini Noodles with Spicy Cherry Tomato, Sausage, Garlic, and Herb Sauce
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  • Cusine



4-6 zucchini

5 links uncooked hot turkey Italian sausage

4 cups cherry tomato halves

6 tablespoons + 2 tablespoons extra-virgin olive oil

2 T minced fresh garlic

1-2 tsp. red pepper flakes

1 T chopped fresh Greek oregano

3  T chopped fresh basil

3 T chopped flat or curly parsley

freshly grated Parmesan cheese for serving


Heat one tablespoon of olive oil in a heavy non-stick frying pan. Squeeze sausage out of the casings into the pan, and saute sausage over medium heat until it’s well-cooked and starting to brown, about 8-10 minutes. to break up the sausage while it cooks. While the sausage is cooking cut cherry tomatoes in half to make 4 cups sliced cherry tomatoes. Mince the garlic to make 2 tablespoons fresh minced garlic. Wash the Greek oregano, basil, and parsley and pull oregano and basil off the stems; then chop the herbs. Use one of the Three Ways to Make Vegetable Noodles to make enough zucchini noodles for the number of people you’re serving. Grate Parmesan cheese. When the sausage is nicely browned, remove it and set aside. Put the 6 tablespoons of olive oil into the same pan, heat the oil over medium heat about one minute. Then add the garlic and red pepper flakes and cook 1-2 minutes Then add the cherry tomatoes and cook about 4 minutes, or until they’re starting to soften. Add the cooked sausage, chopped oregano, chopped basil, and chopped parsley and cook about 4 minutes more. When the sauce is nearly done cooking, heat the final tablespoon of olive oil in another pan over medium-high heat, add the zucchini noodles, and cook about 2 minutes, turning over occasionally. The noodles should be barely soft, with a little crispness left. Serve the hot noodles in individual pasta bowls, topping each one with a generous scoop of the sauce and freshly-grated Parmesan cheese.