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5.14.18

Zucchini Noodles with Sausage Tomato Cream Sauce {Paleo, Whole30}

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Whole 30 Nut Free Egg Free No Added Sugar

These zucchini noodles are made deliciously savory with lots of spicy Italian sausage, and a creamy tomato sauce.  Quick to throw together on a weeknight and easy to make ahead of time too!  It’s a filling, family friendly lunch or dinner that’s Paleo, Whole30, dairy free and low carb too!

These zucchini noodles are made deliciously savory with lots of spicy Italian sausage, and a creamy tomato sauce.  Quick to throw together on a weeknight and easy to make ahead of time too!  It's a filling, family friendly lunch or dinner that's Paleo, Whole30, dairy free and low carb too!

Is there any better way to eat your zucchini noodles that with a creamy, satisfying sauce involving spicy sausage?  Let me answer that one real fast for you: NO.

This zucchini noodle recipe is somewhat based on a recipe I made years ago constantly that I found on Allrecipes.  Was anyone else a total Allrecipes junkie back in the day?

Pretty sure was the only reason I even went on the internet at all back in the early 2000’s. Or at least it was in the top 5 reasons – can’t for the life of me remember the other 4, though.

These zucchini noodles are made deliciously savory with lots of spicy Italian sausage, and a creamy tomato sauce.  Quick to throw together on a weeknight and easy to make ahead of time too!  It's a filling, family friendly lunch or dinner that's Paleo, Whole30, dairy free and low carb too!

Anyway, that throwback favorite pasta recipe involved bowties, lots of heavy cream and parmesan, sausage, and diced tomatoes.

It was heaven in a pot, and also one of the only pasta recipes I’ve truly missed since giving up the whole pasta thing altogether.

Now, as many zucchini noodle recipes as I make, I’ll be the first one to tell you that I don’t think zucchini noodles are an actual “sub” for real pasta.  Sorry, this is my opinion only and I’m in no way putting down zucchini noodles – I think they’re amazing in their own special, zucchini way.

However, even though I wouldn’t call them a replacement for pasta taste and texture wise, they are AWESOME for recreating some of those old favorite pasta dishes – I mean – wasn’t it really the sauce that made the pasta anyway?!

These zucchini noodles are made deliciously savory with lots of spicy Italian sausage, and a creamy tomato sauce.  Quick to throw together on a weeknight and easy to make ahead of time too!  It's a filling, family friendly lunch or dinner that's Paleo, Whole30, dairy free and low carb too!

To make a really awesome zucchini noodle dish though, we need to address the elephant in the room first – the insane amount of WATER in zucchini that we don’t have to deal with when making actual pasta.

So, “sweating” the zucchini noodles and squeezing out tons of water is essential in my opinion before cooking/tossing your zucchini with the good stuff.  Don’t worry – I explain how to do this in the recipe details.

Second, the sauce itself needs to be pretty thick, since even after squeezing out water, the zucchini will still thin out the sauce a bit.  So, when creating sauces for zucchini noodles I like to up the creamy factor and get rid of water.  You’ll see in the recipe details that I not only drained my tomatoes, but soaked up excess water with paper towel as well.

These zucchini noodles are made deliciously savory with lots of spicy Italian sausage, and a creamy tomato sauce.  Quick to throw together on a weeknight and easy to make ahead of time too!  It's a filling, family friendly lunch or dinner that's Paleo, Whole30, dairy free and low carb too!

Texture wise, to get your zucchini noodles to be a perfect “al dente”, I don’t recommend cooking them long at all.  I basically just toss them with my sauce to heat them, since sweating the zoodles actually makes them quite soft to begin with.

Of course, this step is completely up to you, and, if you’d prefer, you can cook them longer to soften them up.

The other part of this recipe that I love – aside from how yummy it is – is that you can make everything ahead of time, sauce and zoodles separately, and then heat them together to serve.  5 minute dinner, here we come!

Seriously, whether you make this ahead of time or not, it’s easy peasy and packed with flavor.  I think we’re ready to get started – get that zucchini spiralized and let’s cook!

Zucchini Noodles with Sausage Tomato Cream Sauce {Paleo, Whole30}

These zucchini noodles are made deliciously savory with lots of spicy Italian sausage, and a creamy tomato sauce.  Quick to throw together on a weeknight and easy to make ahead of time too!  It's a filling, family friendly lunch or dinner that's Paleo, Whole30, dairy free and low carb too!

Zucchini Noodles with Sausage Tomato Cream Sauce {Paleo, Whole30}

These zucchini noodles are made deliciously savory with lots of spicy Italian sausage, and a creamy tomato sauce.  Quick to throw together on a weeknight and easy to make ahead of time too!  It's a filling, family friendly lunch or dinner that's Paleo, Whole30, dairy free and low carb too!

Author: Michele Rosen
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Course: Dinner/Lunch
Cuisine: Paleo, Whole30
Keyword: whole30
Servings: 6
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4.77 from 21 votes

Ingredients

  • 4 medium zucchini spiralized
  • 1 tsp sea salt to “sweat” the zucchini noodles
  • 1 Tbsp organic ghee or coconut oil
  • 3/4 lb spicy Italian sausage you can also use sweet Italian and add more red pepper flakes!
  • Pinch red pepper flakes
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 16 oz can diced tomatoes completely drained*
  • 1/2 cup coconut cream or full fat coconut milk
  • 1/4 tsp sea salt
  • 1 tsp Italian seasoning or 1-2 tbsp fresh Italian herbs, chopped
  • Parsley for garnish
  • Extra red pepper flakes to suit your taste

Instructions

First, “sweat” the zucchini noodles:

  1. Place zoodles in a collander over a large bowl. Sprinkle the 1 tsp salt all over evenly and allow it to sit for 30 minutes to allow the salt to draw out water.
  2. After 30 minutes, use paper towels to squeeze the zucchini thoroughly to remove water. Much of the salt will come out with the water, though if you’re sensitive to saltiness, you can rinse the zoodles prior to squeezing water out.
  3. Once zoodles are squeezed, set them on paper towels while you prepare the sauce.

Then, make the spicy sausage tomato cream sauce:

  1. Heat a large skillet over medium heat, once heated, add the cooking fat.
  2. Remove casings from sausage and crumble into the skillet, then sprinkle red pepper flakes over sausage. Use a spatula to break apart the sausage as it cooks. Cook 2-3 mins or until browned and crumbled.
  3. Once sausage is browned, add onions and stir, cook about 2 minutes until softened, then add garlic and continue to cook another minute, stirring.
  4. Once garlic is softened, add in the tomatoes, coconut cream or milk, salt and Italian seasoning or fresh herbs. Stir to combine everything, then bring to a boil. Lower heat and allow mixture to simmer 2-3 minutes.

Toss with zoodles:

  1. For “al dente” zucchini noodles, toss in your zucchini noodles with the sauce and allow to simmer for no more than a minute. You can also saute the zoodles separately for about 1 minute if desired, and then toss with the cooked sauce.
  2. Serve hot and enjoy! See notes for make-ahead options.

Recipe Notes

*After draining, I placed mine in a paper-towel lined bowl to soak up excess water. When dealing with zoodles, eliminating water at every step helps! **To make this recipe ahead of time, prepare the zoodles and sauce and store them separately in the refrigerator until ready to serve. Then, reheat the sauce and zoodles separately and toss together once hot.

Nutrition

Calories: 306kcal
Carbohydrates: 10g
Protein: 11g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 47mg
Sodium: 477mg
Potassium: 723mg
Fiber: 2g
Sugar: 5g
Vitamin A: 390IU
Vitamin C: 33.3mg
Calcium: 64mg
Iron: 2.5mg

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Shop Products and Ingredients:

These zucchini noodles are made deliciously savory with lots of spicy Italian sausage, and a creamy tomato sauce.  Quick to throw together on a weeknight and easy to make ahead of time too!  It's a filling, family friendly lunch or dinner that's Paleo, Whole30, dairy free and low carb too!

Want More Paleo and Whole30 Zucchini Recipes? Try One of These!

Zucchini Pasta with Chicken and Scallion Avocado Sauce

Zucchini Noodle Breakfast Bake with Spicy Sausage

Bacon Zucchini Fritters

Zoodles with Spicy Shrimp Marinara

Zucchini Noodle Carbonara 

Zucchini Pasta with Chicken and Sun Dried Tomato Cream

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Brittany Audra @ Audra's Appetite says

    May 15, 2018 at 10:12 am

    Love using zucchini as pasta! Huge portion sizes for the win!

    Reply
  2. Emily says

    May 28, 2018 at 10:05 am

    5 stars
    This was DELICIOUS! I love this recipe, it will soon be a new staple. I brought this to lunch for 3 days and it was perfect.

    Reply
    • Michele says

      June 1, 2018 at 10:31 pm

      I’m so thrilled you enjoyed it!

      Reply
  3. Lisset says

    June 6, 2018 at 2:09 am

    5 stars
    This has been my favorite Paleo recipes by far.

    Reply
  4. Dawn says

    June 12, 2018 at 3:07 pm

    5 stars
    I love this recipe. When getting the water off the zucchini I use a lettuce spinner. It works great and it’s less of a hassle then using salt and paper towel.

    Reply
    • Michele says

      June 13, 2018 at 2:10 pm

      Love the idea 🙂

      Reply
  5. Lauren says

    August 1, 2018 at 6:43 pm

    5 stars
    This was one of the best meals I have ever made. Thank you so much for an awesome recipe!

    Reply
  6. Michele Anderson says

    August 4, 2018 at 10:37 am

    Recently discovered you from Pinterest as I kept pinning your recipes… made this for my picky family and they loved it! So easy and simple. I ate the leftovers with an egg the next morning. Delicious. Love your blog and easy recipes… and I am also a 1 “L” Michele, so I feel a connection :).

    Reply
  7. Vicki Crow says

    October 10, 2018 at 6:24 pm

    5 stars
    Wow! Very good, even the kids really liked it. I will double it next time as it wasn’t quite enough for all 5 of us. Will definitely be making this again ?

    Reply
  8. Janine Grossman says

    October 11, 2018 at 11:35 am

    I am NOT a fan of the flavor of coconut oil or milk in my meals… especially a dish like this. Is there a substitution I can use that I am not thinking of? So many of the Whole30 recipes call for coconut milk or oil.

    Reply
  9. Hollie McCrea Olson says

    December 5, 2018 at 10:00 pm

    My husband and I loved this! Thanks for another awesome, quick recipe!

    Reply
  10. Zinc And Copper says

    December 20, 2018 at 3:00 am

    Such a great post. I visit your website for the first time and I am happy to be here and read this superb post. I have read many articles on your website and I really like your style.

    Reply
  11. Rhonda Mitchell says

    January 17, 2019 at 9:25 am

    This dish was excellent. I used the coconut milk even though I was a little nervous about the flavor it would add, but it blended so well. My whole family enjoyed it. Next time I just need to make more.

    Reply
  12. Kimberly Lew says

    February 13, 2019 at 3:11 pm

    This recipe is so good!!!

    Reply
  13. Kimberly Lew says

    February 13, 2019 at 3:12 pm

    5 stars
    I left a message without rating. This recipe was so good. My husband went back for seconds.

    Reply
  14. Sara says

    March 29, 2019 at 5:21 pm

    5 stars
    Excellent! Really good, and super quick for a weeknight dinner.

    Reply
  15. Sher says

    April 30, 2019 at 9:30 pm

    What could be substituted for the coconut milk? Would almond milk work?

    Reply
  16. Michelle M. says

    May 7, 2019 at 12:22 am

    Amazing and super simple! We used hot Italian sausage which gave it the perfect kick. Thank you – this is a keeper.

    Reply
  17. Laura says

    June 5, 2019 at 7:52 pm

    5 stars
    Great recipe- easy and yummy

    Reply
  18. Connie Zimmerman says

    June 19, 2019 at 9:37 pm

    This one was another big hit with my husband,I also love it, thanks for the great cooking ideas

    Reply
  19. david says

    October 28, 2019 at 7:52 pm

    5 stars
    I love this recipe so easy to make and so delicious.

    Reply
  20. Barbara Valpreda says

    January 9, 2020 at 6:55 pm

    5 stars
    This is the first paleo/vegan (bf eats meat but is doing the whole 30, so he did the sausage separate) recipe I’ve gotten online that has been straight up AWESOME. He put more red pepper flakes in and we used butternut squash AND zucchini, but other than that, it was exactly the same and it was stellar. So good in fact that I’m leaving my first online recipe review. Ha!

    Reply
  21. Beth Ozment says

    February 12, 2020 at 2:19 pm

    5 stars
    Thank you again Paleo Running Mama! Delish…My family loves this and the ingredients are easy enough for me to remember that I make it when we head up to mountains for skiing.

    Reply
  22. post says

    April 17, 2020 at 4:39 am

    If I had read your article earlier, it would have been different. My ideas will definitely become more complete if you add your comments. It’s so wonderful

    Reply
  23. Savannah says

    May 4, 2020 at 8:08 pm

    This was SO good!! I also added a few tablespoons of tomato paste and it was perfect ?

    Reply
  24. Arlen says

    October 20, 2020 at 9:50 pm

    5 stars
    My brother suggested I may like this blog. He was entirely right.
    This put up truly made my day. You cann’t consider simply how a lot time
    I had spent for this information! Thanks!

    Reply
  25. Lauren Fryberger says

    November 12, 2020 at 1:30 pm

    5 stars
    Cooked this last night and it was beyond delicious! Like so so good. My husband said it was his favorite thing I have ever cooked. I ended up adding more coconut milk because my kids like to dip their bread in the sauce. I was worried it was taste coconuty and couldn’t taste it at all.

    Reply

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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