This dinner creation this week was quite a pleasant taste surprise! I was expecting ordinary but got anything but. It went together amazingly fast, too, once I cooked my zoodles. You could also use spaghetti squash threads or even a bed of steamed riced cauliflower. This recipe is suitable for Phase 2 Atkins (OWL) and if the wine is omitted, those on Induction can even enjoy this dish.
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Added Note: The leftovers on this recipe were even tastier than the night I made it!
12 oz. smoked sausage, sliced thin (mine was all pork made locally)
3 oz. onion, sliced thin
1 clove garlic, minced
2 Roma tomatoes, seeded and cut into strips
1/3 c. parsley, chopped
3 leaves fresh basil, sliced (or ½ tsp. dried)
1 T. fresh oregano, chopped (or ½ tsp. dried)
1 tsp. fresh thyme (or ¼ tsp. dried)
¼ tsp. coarse black pepper
1/8 tsp. sea salt
1 c. dry white wine (I used Chardonay)
1 c. heavy cream
4 very large mushrooms, sliced
VARIATION: Substitute Italian Sausage for the smoked sausage
DIRECTIONS: Slice and lightly brown the sausage in a non-stick large skillet over medium-high heat. Add the onion and saute until it begins to brown. Add garlic, all spices, parsley and all other listed herbs. Add the tomato strips and mushrooms and saute until both are slightly limp. Add the white wine and simmer on medium heat. Lower heat to lowest setting and add cream. Simmer until the cream slightly thickens. If you like a thicker sauce, add a light dusting of xanthan gum (or your preferred thickener) until desired thickness level is achieved. Serve over a bed of zucchini noodles, spaghetti squash threads or cauli-rice.
NUTRITIONAL INFO: Makes 5 servings of sauce, each contains: (Note, this if for the sauce only. You must add the numbers for whatever noodles you choose)
377 calories, 29.84 g fat, 6.18 g carbs, 0.96 g fiber, 5.22 g NET CARBS, 15 g protein, 308 mg sodium