This dish came together by accident one night. I had fresh basil and cherry tomatoes that I wanted to eat. I looked in the refrigerator and saw the sweet Italian sausage. I suddenly knew what I wanted to make! This recipe comes together so easily, is delicious over zoodles or gluten free pasta (or regular if you can stomach it), and makes great leftovers.
One pan creamy tomato & sausage skillet
Dairy free, gluten free
Prep time: 10 minutes.
Cook time: 15 minutes.
Total time: 25 minutes.
1lb ground sweet Italian sugar sausage (check your labels if you’re on a Whole30 for sugar free)
1 T avocado oil
1/2 sweet onion, diced
2 garlic cloves, crushed
1/2-3/4 cups full fat canned coconut milk, stirred
2 cups high quality tomato sauce (we like Victoria)
2 teaspoons arrowroot starch
2-3 large handfuls of fresh baby spinach
1/2 cup cherry tomatoes, halved
Fresh basil for garnish
Salt and pepper to taste
Zucchini noodles (or your favorite pasta)
1. Sauté ground sausage over medium heat.
2. Cook until the meat is no longer pink and transfer to a paper towel lined plate.
3. Return pan to the stove and add the oil, diced onion and garlic. Sauté while scraping the delicious bits of sausage that were left behind.
4. Add coconut milk and tomato sauce. Stir to combine.
5. Add arrowroot starch and whisk. This will help thicken the sauce a little bit but not too much. Simmer a few minutes.
6. Add sausage back to the pan and stir.
7. Add spinach and cherry tomatoes to the pan and stir to combine. Cook for 2-3 minutes until tomatoes start to soften.
8. Season with salt and pepper to taste.
9. Serve over cooked zucchini noodles and sprinkle with fresh basil. Enjoy!
Prep time: 10 minutes.
Cook time: 15 minutes.
Total time: 25 minutes.
1lb ground sweet Italian sugar sausage (check your labels if you’re on a Whole30 for sugar free)
1 T avocado oil
1/2 sweet onion, diced
2 garlic cloves, crushed
1/2-3/4 cups full fat canned coconut milk, stirred
2 cups high quality tomato sauce (we like Victoria)
2 teaspoons arrowroot starch
2-3 large handfuls of fresh baby spinach
1/2 cup cherry tomatoes, halved
Fresh basil for garnish
Salt and pepper to taste
Zucchini noodles (or your favorite pasta)
1. Sauté ground sausage over medium heat.
2. Cook until the meat is no longer pink and transfer to a paper towel lined plate.
3. Return pan to the stove and add the oil, diced onion and garlic. Sauté while scraping the delicious bits of sausage that were left behind.
4. Add coconut milk and tomato sauce. Stir to combine.
5. Add arrowroot starch and whisk. This will help thicken the sauce a little bit but not too much. Simmer a few minutes.
6. Add sausage back to the pan and stir.
7. Add spinach and cherry tomatoes to the pan and stir to combine. Cook for 2-3 minutes until tomatoes start to soften.
8. Season with salt and pepper to taste.
9. Serve over cooked zucchini noodles and sprinkle with fresh basil. Enjoy!
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