Come home to a delicious and comforting meal. This hearty Slow Cooker Sausage Puttanesca is served with zoodles. The perfect low-carb weeknight dinner idea.
“This post is sponsored by Mirum, but opinions expressed are my own.”
Slow Cooker Sausage Puttanesca With Zoodles
Don’t you just love this season?
There’s a chill in the air that I surely missed. Here in Miami, I’ve been avoiding the outdoors for quite some time.
Now that fall is here, I can finally go outside and enjoy dining al fresco again.
Personally, comfort food always needs to be served in a bowl: soup, stew, chili, pasta, etc.
This hearty puttanesca is no exception. The thick flavorful sauce coats every zoodle. Served with shaved cheese on top you got a top-notch meal without a lot of effort.
Do you know why? Because the slow cooker does the hard work while I go around town driving my daughters to their after-school activities.
If you’re not familiar with zoodles, they are noodles made out of zucchini.
And everything done in the slow cooker makes me happy because he does all of the work.
When cooked al-dente they are an amazing substitute for spaghetti keeping your meal low-carb and gluten-free.
I hope you can try this delicious Slow Cooker Sausage Puttanesca With Zoodles at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.
Slow Cooker Sausage Puttanesca
Ingredients
- 1 lb sausage meat, loose *see notes below
- 2 teaspoons garlic minced
- 1/2 onion chopped
- 6 cups Tomato Sauce jarred
- 1 tin flat anchovy fillets drained
- 20 olives sliced
- 3 tablespoons capers drained
- 5 zucchini end removed and peeled
- 2 teaspoons butter
- 2 tablespoons parmesan cheese
- 1 teaspoon salt
Instructions
- In a frying pan, begin to sauté the onions, garlic, and anchovies with the butter.
- When they are translucent, add the sausage meat. Brown, and cook through.
- Add the sausage meat to the slow cooker insert
- Add the tomato sauce , capers, and olives. Close the lid
- Cook on low for 4 hours, or high for 2
- Approximately an hour before serving, spiralize the zucchini
- Salt the zucchini noodles over a colander and mix them up. Let them rest for 10 – 15 minutes to release their liquid.
- Using a clean tea towel, line it with kitchen towel and lay the zoodles onto the paper. Gently blot the extra moisture off them. Get them as dry as possible.
- Put them in a bowl and heat them in the microwave for 3 – 4 minutes on high. You don’t want to cook them too long as they will get mushy.
- Serve them onto plates, and add the sausage puttanesca sauce on top. Garnish with parmesan cheese.
Notes
If you do not have a spiralizer, you can easily make your own zoodles using a vegetable peeler. Directions: After removing the ends and the peel, use the peeler to peel long thin noodles off the zucchini. Rotate the vegetable as you go, slowly turning it with each “peel”. Do not make noodles with the inner seeds, as they won’t peel nicely and they will fall apart. (plus there’s a lot of moisture in the inner center seeds of the zucchini). Continue on with the salting as usual.
Nutrition
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The nutrition label reads a lot of sugar and salt. That must mean for the entire batch. Is that the case. I can’t give any stars as I haven’t prepared it yet.
Hi Kathleen, the calories is for 4 portion. The reason the content of sugar and salt is high is because of the sausage. I used turkey since I don’t eat pork but you can certainly switch it up and use ground chicken or turkey to lower the calorie content. Also the olives have a lot of salt in them so omit them for lower sodium