Spicy Sausage Bolognese over Zucchini Spaghetti
Bolognese is a thick, meaty comfort food that tastes great atop anything! This spiced-up version will warm your body up from the inside out and provide a ton of protein to give you a long-lasting full feeling. The zucchini “spaghetti” is a wonderful base for this dish. It holds up to the heat and heaviness of the sauce and absorbs the spice from the garlic, red pepper flakes, and paprika. You will not be able to resist seconds when you try this filling dinner option!
Serves 4
For Spicy Sausage Bolognese:
1 (28-ounce) can whole tomatoes in juice
5 cloves garlic, minced
1 teaspoon dried thyme
1⁄2 teaspoon crushed red pepper flakes
1⁄2 teaspoon paprika
2 tablespoons olive oil
1 pound hot Italian sausage, casings removed
1⁄4 cup coconut butter
For Zucchini Pasta:
2 large zucchini
2 lemons, juiced
3 tablespoons minced onion
1 teaspoon minced garlic
1⁄4 teaspoon sea salt
1⁄4 teaspoon ground black pepper
1⁄4 teaspoon oregano
- For Spicy Sausage Bolognese: Purée tomatoes, garlic, thyme, red pepper flakes, and paprika in a blender or processor and set aside. Heat oil in a large skillet over medium-high heat and add the sausage, cooking until browned (about 10 minutes). Stir the sausage meat while cooking, allowing the meat to break apart evenly. Add the tomato mixture to the sausage pan, and bring the combination to a boil. Continue cooking, and stirring periodically, for about 10 minutes, until the sauce has thickened, and then stir in the coconut butter.
- For Zucchini Pasta: Using a julienne peeler, finely peel zucchini into thin strands. Add lemon juice and mix, followed by the the onion and garlic, and finally the salt, pepper, and oregano. Top generously with warm Bolognese sauce.
