Zucchini Spaghetti Bolognese

I was in the mood for Italian last night and with the help of my handy-dandy Paderno World Cuisine Tri-Blade Plastic Spiral Vegetable Cutter I can enjoy spaghetti tonight. I prefer using zucchini for this dish. Simply cut the zucchini and pour your favorite sauce over the top. That’s it! I think the zucchini spaghetti tastes the best raw. It has a texture most similar al dente pasta when served raw. Since I’m still attempting to empty the contents of my fridge I decided to make a Bolognese sauce. For this recipe I chose to use only mild italian sausage, but feel free to add beef instead.

Ingredients:

• Bolognese Sauce
  • 6 Links of Uncooked Mild Italian Sausage, casing removed
  • 1 14.5oz can Diced Tomatoes in Juice
  • 1 6oz can Tomato Paste
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon Fennel Seed
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1/4 Red Pepper Flakes
  • 3 Cloves of Garlic, diced
  • 1 Onion, diced
  • 2 tablespoons Olive Oil
• 1 large Zucchini (per two people)

1. In a large saute pan sweat onions and garlic in olive oil, on medium heat, until translucent. 
2. Add sausage to the pan along with spices. 
3. Cook sausage until browned. 
4. Add tomatoes and puree. 
5. On low heat simmer for at least one hour.
6. Using a Paderno World Cuisine Tri-Blade Plastic Spiral Vegetable Cutter turn the zucchini into spaghetti. 
7. Serve zucchini with Bolognese sauce poured on top. Enjoy!