Zoodles with Spicy Sausage and Bell Peppers

Zoodling my dinner is my newfound hobby, that and binge-watching Gilmore Girls (even though I have already seen it a thousand times) whilst gulping rose because well, the two go hand in hand quite spectacularly. Okay, back to the zoodleling…I don’t even miss pasta, in fact I prefer the crunchy green spirals dredged in some sort of meaty or vegetably goodness. More room for cupcakes and rose that way too. This recipe is perfect for a quick weeknight dinner, taking just thirty minutes to prepare, and the sausage pepper sauce is packed with flavor and spice. Top the whole thing off with toasty pine nuts and go nuts.





Zoodles with Spicy Sausage and Bell Peppers

  • Servings: 2-4
  • Difficulty: easy
  • Print


  • 8 medium-sized zucchini
  • two medium or four small spicy Italian turkey sausage (preferably fresh)
  • 1 yellow or orange bell pepper, de-seeded and chopped
  • 1/2 a yellow onion, chopped
  • 1 garlic glove, minced
  • 1 tablespoon olive oil
  • 1 teaspoon coconut oil
  • 1 can fire roasted tomatoes
  • 1/4 cup pine nuts, toasted
  • Pinch red pepper flakes
  • Himalayan sea salt and pepper to taste


Heat a large skillet or dutch over medium heat while you prepare the vegetables. Once warm, add the olive oil, onion, bell pepper and salt and pepper and saute until tender, about eight minutes. Next, add the garlic along with the sausages, cutting the casing and squeezing out the meat. Chunk the sausage into bits with a wooden spoon while it browns. Once browned, add the can of tomatoes and stir. Add the red pepper flakes, then allow the sauce to simmer for fifteen minutes.

Chop the tops off the zucchini and zoodle, either with a Kitchen-Aid mixer and attachment (I love mine sooo much) or with a standing spiralizer. You can even julienne the zucs if you don’t have either and go for more of a penne type of zoodle. At first it may seem like a lot of zoodles but remember, they will sink down significantly once cooked for a minute or two. Heat a large clean skillet over medium and add the coconut oil. Once warm, add the zoodles, one batch at a time. Salt and pepper them and toss them around a few times for about two minutes until they soften ever so slightly. Remove to serving bowls, top with the steamy sauce and toasted pine nuts and get excited to swirl your fork!


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