Sausage, fennel and chilli courgetti
Courgetti is courgettes cut into spaghetti style ribbons with a spiralizer or julienne peeler, perfect as a gluten free and low carbohydrate alternative to wheat spaghetti. This recipe is allergy free.
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fennel seeds
- ½ teaspoon dried chilli flakes
- 4 debbie&andrews Harrogate 97% Pork Sausages, chopped
- 10 cherry tomatoes, quartered
- 2 large courgettes, julienned (reserve the cores, dice them and add to the sauce)
- 25g fresh rocket, black pepper and Parmesan cheese to serve
- Heat the olive oil in a large frying pan. Add the garlic, chilli flakes, and fennel seeds and fry for 30 seconds before adding the raw chopped sausage.
- Cook till the mixture starts to brown.
- Next add the diced courgette cores along with the tomatoes and cook over a medium heat until the sausages are cooked through, approximately a further 7-8 minutes
- When the sausages are cooked add the julienned courgette and stir through the sauce. Let the courgettes warm in the sauce for 2-3 minutes until softened.
- Plate up and dress with fresh rocket, a good dose of black pepper and a shaving of Parmesan cheese.
You can use a julienne peeler or spiralizer to create your courgette spaghetti. If you have neither, use a standard peeler to create wider ribbons of courgette instead. Depending on your method there may or may not be any courgette cores for the sauce.
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This recipe originated from the recipe section of debbieandandrew.co.uk
Many thanks to debbie&andrew's sausages for kindly giving Cookipedia permission to use the their recipes.