Spicy Sausage and Mushroom Pasta Sauce

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I’m the Shutterbug Chef!

Happy Total Eclipse Day!  Are you in the path?  There is so much excitement going about it!  We have friends that are “eclipse chasers” and some go around the world to be part of it!  Some of our German friends are flying to the USA and driving 8 hours to a camping location in Idaho just to experience it here!  They have been to Hungary, Libya and Australia for past eclipses.  Other friends of ours are going to Wyoming from Oregon.  Such an exciting time, huh?  Be sure to wear approved eclipse glasses if you intend to look at the sun during the eclipse.

Here is a great recipe to prepare in advance then reheat after your Eclipse Viewing Party ends!

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Shutterbug Chef!

 

What to do with mushrooms you didn’t use for your steak on Saturday?  I decided to make a pasta sauce (to serve over zucchini noodles, of course!).  So i rummaged around the fridge and freezer to see what else I had and BINGO!  I had 2 hot Italian Sausages in the freezer!

This simple-to-make, yet spicy and flavorful sauce came together in under a half hour!  Seve it up fresh or freeze for later use.  

This spicy sauce is completely paleo friendly and also for those on a clean eating plan.  Serve it over the veggie noodles of your choice or even on cauliflower rice!  My choice is zucchini noodles, but for some guests I also serve it over traditional Italian pasta.

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Shutterbug Chef!

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Spicy Sausage and Mushroom Pasta Sauce

A spicy suasage and mushroom pasta sauce to use with pasta or zucchini noodles!

  • Author:
  • Prep Time: 5
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: main course

Ingredients

2 hot Italian Sausages

1 tablespoon Olive Oil

8 ounces crimini or other mushrooms, chopped or sliced

salt and pepper

3 tablespoons tomato paste (the kind in the tube is rich and wonderful!)

1 tablespoon herbs de provence

1/2 cup almond milk

1/2 cup water

1 tablespoon honey

Instructions

Remove casings from sausage and brown in a small Dutch oven.  Remove a paper towel lined plate.

Add the olive oil to the same pot and then add the mushrooms and cook for 3 minutes.  Sprinkle with salt and pepper to taste.

Stir in the tomato paste and herbs de provence and stir for a minute or two.  Add the cooked sausage, milk, water and honey to the pot and stir well.  Allow to simmer for 12 minutes.

Serve over noodles of your choice!

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Shutterbug Chef!

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