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Sausage and Peppers with Zucchini Noodles served in a white bowl, featuring colorful bell peppers and fresh herbs.
Layla

Sausage and Peppers with Zucchini Noodles

Sweet Italian sausage and colorful peppers tumble over fresh zucchini noodles for a light, satisfying weeknight dinner that skips the pasta but keeps all the comfort.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Sausage and Peppers
  • 1 lb sweet Italian sausage casings removed
  • 1 tbsp olive oil plus more if needed
  • 1 large red bell pepper sliced into 1/2-inch strips
  • 1 large yellow bell pepper sliced into 1/2-inch strips
  • 1 medium yellow onion sliced into 1/2-inch wedges
  • 3 cloves garlic minced
  • 1/2 tsp crushed red pepper flakes optional
  • 1.5 cups marinara sauce good quality jarred or homemade
  • 1/4 cup fresh basil leaves torn, plus more for serving
For the Zucchini Noodles
  • 2 lb zucchini about 4 medium, spiralized
  • 1 tsp kosher salt for salting
  • 1 tbsp olive oil

Equipment

  • Large skillet or Dutch oven
  • Spiralizer or julienne peeler
  • Tongs

Method
 

Prep
  1. Toss spiralized zucchini with 1 teaspoon kosher salt in a colander set over a bowl. Let drain for 15 minutes while you cook the sausage. This draws out excess water so your zoodles stay firm, not soggy.
Cook the Sausage and Peppers
  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage, breaking it into bite-sized chunks with a wooden spoon. Cook until browned and cooked through, about 8 minutes. Transfer to a plate, leaving the rendered fat in the pan.
  2. Add peppers and onion to the same skillet. Cook over medium heat, stirring occasionally, until softened and starting to caramelize at the edges, about 10 minutes. Add garlic and red pepper flakes; cook 1 minute until fragrant.
  3. Return sausage to the pan along with marinara sauce and torn basil. Stir to combine, reduce heat to medium-low, and simmer for 5 minutes to let flavors meld. Taste and adjust salt as needed.
Cook the Zucchini Noodles
  1. Pat zucchini dry with paper towels - do not skip this. Heat 1 tablespoon olive oil in a separate large skillet over medium-high heat. Add zucchini and toss constantly with tongs just until bright green and barely tender, 2 to 3 minutes. They should still have some bite. Remove from heat immediately.
Assemble and Serve
  1. Divide zucchini noodles among shallow bowls. Spoon the sausage and pepper mixture over top, making sure everyone gets plenty of sauce. Finish with fresh basil and a drizzle of good olive oil if you have it.

Notes

Salting and draining the zucchini is non-negotiable for firm noodles - soggy zoodles ruin the dish. If you do not have a spiralizer, use a vegetable peeler to make wide ribbons or simply dice the zucchini and roast it at 425F for 15 minutes instead. Leftover sausage and peppers reheat beautifully and make excellent sandwiches on crusty rolls the next day.