Zucchini and Sausage in Pink Sauce
This from-scratch pink sauce recipe is packed with classic Italian flavor. Swap classic pasta in favor of roast sausages and zucchini for a low carb, keto, and gluten-free dinner. This tomato cream sauce will be a new family favorite, for sure!
Servings 4 servings
Calories 467kcal
Ingredients
- 2 Tablespoons butter
- ½ cup heavy cream
- 6 garlic cloves crushed
- ¾ cup grated parmesan
- 14 ounces crushed tomatoes about 1.5 cups
- 2 Tablespoons chopped fresh basil
- ¼ teaspoon crushed red pepper flakes
- 3 medium zucchini
- 2 teaspoons olive oil
- 6 Italian sausages
Instructions
- Melt the butter in a saucepan set over medium-low heat. Add the garlic and cook 1-2 minutes, until fragrant but not browned.
- Whisk in the cream. Increase heat and bring to a simmer. Let simmer 5 minutes, whisking constantly, until reduced by about half. Stir in the parmesan cheese until smooth.
- Stir in the tomatoes and basil. Let simmer 5 minutes. If desired, whisk in 1/4 cup of water to thin the sauce. Season to taste with salt and red pepper.
- Cut each zucchini crosswise into 4 pieces. Cut eat of those pieces lengthwise into four wedges. Drizzle with oil.
- Arrange the zucchini wedges and sausages on a baking sheet. Broil for 10 minutes, until the sausages are cooked through and the zucchini is lightly charred.
- Slice the sausages into rounds. Stir the sausage and zucchini into the sauce.
Nutrition
Serving: 1g | Calories: 467kcal | Carbohydrates: 14g | Protein: 21g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 86mg | Fiber: 3g | Sugar: 7g