Chicken Sausage and Potato Zucchini Spaghetti with Basil and Tomatoes
Try this Chicken Sausage and Potato Zucchini Spaghetti with Basil and Tomatoes recipe
Try this Chicken Sausage and Potato Zucchini Spaghetti with Basil and Tomatoes recipe
- salt and pepper
- 2 garlic cloves chopped
- 1 tablespoon extra virgin olive oil
- 2 medium red potatoes quartered
- â½ teaspoon garlic powder
- 4 links chicken sausage (or sweet italian pork sausage)
- â¼ teaspoon red pepper flakes (or more if you like
- 1 beefsteak tomato seeded and chopped
- 4 large zucchinis blade d, noodles trimmed
- 1/2 cup chopped basil
- â¼ cup grated parmesan cheese
- Carbohydrate 75.1010000016147 g
- Cholesterol 0 mg
- Fat 7.45808000038997 g
- Fiber 9.18320026209096 g
- Protein 10.1832000019194 g
- Saturated Fat 1.08392800002498 g
- Serving Size 1 1 recipe (583g)
- Sodium 107.387572919104 mg
- Sugar 65.9177997395238 g
- Trans Fat 0.476890000074339 g
- Calories 391 calories
Step-by-step
- Preheat the oven to 425 degrees.
- Place the potatoes on a baking sheet and drizzle with the olive oil. Season with garlic powder, salt, and pepper and toss well. Roast for 20-25 minutes or until browned on the outside and slightly crispy, shaking the pan halfway through once.
- Place the sausage in a baking dish and bake for 20-25 minutes or until sausage is browned and cooked through. When the sausage is done, remove the sausages with tongs and set aside on a cutting board. Slice the sausages into medallions.
- Pour any leftover juices from the sausage into a large skillet along with the olive oil and place it over medium-high heat. Add in the garlic and red pepper flakes and let cook for 30 seconds or until fragrant. Add in the tomatoes and stir for 1 minute. Add the zucchini noodles and toss until softened to your preference, about 3 minutes. Add in the cooked potatoes, basil, season with salt and pepper and toss to warm.
- Divide the pasta mixture into bowls and top with sausage. Dust with cheese, if using. Serve.
Managing multiple cooking temperatures efficiently requires pairing items that share similar thermal requirements. Potatoes need dry heat at 425 degrees Fahrenheit to caramelize their exterior starches through the Maillard reaction, a process where amino acids and reducing sugars brown under high heat. Roasting them alongside the sausage utilizes the oven's capacity fully without crowding the sheet pan, which prevents steaming. Retaining crispness in zucchini noodles depends on limiting moisture release; salt draws water out of plant cells via osmosis, so adding the noodles to the skillet for only three minutes preserves their structural integrity before they turn soggy. Fond left behind in the baking dish from the rendered sausage fat introduces concentrated umami compounds when transferred to the skillet, acting as a flavor base for the garlic and red pepper flakes. Cooking the garlic for precisely 30 seconds activates its volatile sulfur compounds in the hot fat without scorching them into bitterness. Tomatoes release glutamic acid as they break down briefly in the pan, naturally enhancing the savory profile of the dish without added broths. Finishing the pasta with fresh basil and grated parmesan provides both aromatic herbaceousness and a lactic saltiness that balances the heavy fats of the meat.
