Note to self: When using the spiralizer, keep your your hands on the handle. In fact, keep your hands as far from the blades as possible. Especially the day before a climbing trip.
Some lessons, you just have to learn the hard way! This dish was actually not the dish I was making when I sliced my finger, but just thinking about the spiralizer right now has me curling my fingers. It's okay--I'm still going to force my fingers to type out this post, because this recipe is just that delicious. What is it about those long strings that make dinner so much fun?!
Do you know what else I love? Sausage. Most kinds of sausage. Those little bites of fennel seed are my favorite, unless we're talking about breakfast sausage, in which case I'm all about that sweet and savory combo.
My mom recently texted me, "Let's have a sausage making day!" I guess it's genetic.
I could rename this "a pile of some things I love" I because sun dried tomatoes, artichoke hearts, and basil are also all up there on my list. Only problem with that name is that I love a lot of things, and that title may get confusing. I'm not convinced that adding my other favorites (chocolate, apples) would make it better. So we'd better stick to Sun Dried Tomato & Sausage Zasta.
Serves: 2-3 | Active Time: 20 minutes
- Heat the oil in a skillet. Add the sausages and cook until done through. Remove from pan, and set aside for later.
- Meanwhile, spiralize the zucchini (I use this Spiralizer) (affiliate link!). Add the zucchini to the pan, along with oregano, red pepper flakes, and basil.
- Slice the sausages into bite-sized pieces, and return them to the pan. Place lid on pan and cook for 3-5 minutes, until the zoodles are soft.
- Season with salt & pepper to taste, and serve hot topped with parmesan.