I don’t like parsley. I always want to add it as a garnish but this is the last time because it is gross. Parsley adds a beautiful green touch to dishes but I really don’t care for it. I guess it is kind of like the fact people either love or hate cilantro. On the other hand, I am very pro-cilantro. There is no middle ground. Despite the parsely, which my family actually liked in the dish, which is why I kept it, I am obsessed with this Spicy Sausage Pasta! This is the perfect 30-minute weeknight dinner! With only a few simple ingredients that you probably have most on hand, this Spicy Sausage Pasta is a flavorful and easy gluten-free meal. Don’t have a spiralizer? You can make sweet potato noodles with a julienne peeler or by making thin strips with a vegetable peeler!
We’ve been having a freakishly warm winter in Oklahoma! It was almost 80 this past weekend. I normally love summer and can’t wait for its arrival, but in Oklahoma the warm weather means terrible seasonal allergies. I had almost no allergies until I moved to Oklahoma, and it was definitely something I didn’t miss when I lived in California. Oh well, I guess I should just be glad it only snowed a handful of times! I am very excited to already bust out my spring dresses and to ditch all my heavy sweaters and scarves. I am also very excited for the return of farmer’s markets! There are a couple of year-round farmer’s markets in Oklahoma, but there is a signification decrease in supply during the winter. I can’t wait to hit the stands Saturday morning and check out all the local produce! I really love picking up local honey and eggs from the farmers. I like being able to know where my ingredients are coming from and also that I get to help support the local community!
Ingredients
- 1/2 tbls ghee
- 1 cup sweet onion, diced
- 1 tsp garlic cloves, minced
- 2 cooked andouille sausage links, about 1/2 lb, sliced
- 15oz tomato sauce
- 1 cup chicken broth
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1 lb sweet potato, peeled and spiralized
- parsley, optional for garnish
Directions
- Melt ghee over medium heat in a large skillet.
- Cook onion and garlic until onions are translucent, about 3-5 minutes.
- Add in pre-cooked sausage rounds and cook for 2-3 minutes.
- Pour in tomato sauce and chicken broth. Bring to a boil, cover and simmer for 12-15 minutes.
- Toss in sweet potato noodles, cover and cook for 3-5 more minutes or until noodles are tender.
- Serve with an optional sprinkle of parsley.
Enjoy!
x Vanessa
YES! I don’t like parsley either, and thought I was the only one. I actually used carrot tops to garnish a dish yesterday–they look similar but don’t have that obtrusive taste.
This looks delicious! I have andouille sausage in the fridge so I’ll have to try it.
That is an awesome idea! I will have to give carrot tops a try!!
I just posted a veggie noodle + sausage recipe on my site as well. I used cilantro as the garnish since I’m also not a parsley fan.
Looks delish!
Thanks Anne!!
Oh, I just happen to LOVE parsley…
I’m bookmarking this for later, but I want to be sure I understand what kind if potato. Is this yam or white sweet potato? It looks pretty orange, but with the sauce I wanted to check first.
Hi Bonnie! I used yams for this recipe.
I’m with you on the parsley, though I must say I like curly parsley but not the flat leaf kind. AND I love cilantro too! Glad I’m not the only one. This recipe looks super easy and quick to make, I’m definitely going to try it! 🙂
Ahh thanks April!!