Sausage and Peppers with Zucchini Noodles

Sausage and Peppers with Zucchini Noodles

Today, I’m giving you a sneak peek into Inspiralize Everything by sharing with you one of the recipes from the “Zucchini” chapter:

Sausage and Peppers with Zucchini Noodles.

Now, what’s the “Zucchini Chapter”?

Inspiralize Everything comes out in a few short weeks (it releases Tuesday, August 16th!) and is organized differently than my first cookbook. My first cookbook was divided by meal type (breakfast, noodles, rice, soups & salads, etc). Inspiralize Everything is divided by vegetable, A-to-Z, apples-to-zucchini! Both cookbooks were photographed by Evan Sung and published by Clarkson Potter!

So what does that mean? It means that you can grab, say, a zucchini, and flip to the Zucchini chapter and find all of the recipes that use spiralized zucchini as the base.

However, like with my first cookbook, each recipe comes with a Tip box that says “Also works well with” where I denote which spiralized veggies would ALSO work well in the dish.

That’s just one of the many benefits of my next cookbook! There are over 120 recipes (my first book only had 86!) and more photos, tips, and tricks. PLUS, if you pre-order you’ll receive a bonus packet with the following:

  • My 7 Tips for Committing To a Healthy Lifestyle
  • 3 Ways To Make Spiralized Pizza
  • Sauces & Dressings Pairings Guide For Spiralized Vegetables
  • and 2 recipes from the cookbook, before the cookbook’s out!

More to come on that – and the pre-order packet will come out in August, if you ordered (no matter where you order from.)

Inspiralize Everything

This recipe has it all: sweet and spicy Italian sausage, veggies, and an olive oil and garlic base that bring me back to my childhood days at my grandparents’ and their big bowl of sausage and peppers. It was usually accompanied by some crusty semolina sliced bread for dipping. Or, served with pre-sliced sub sandwich bread for the stuffing.

Regardless of how it was eaten, it was gone within seconds. Now, I’ve added zucchini noodles in there to soak up the juices from the cooked sausage, infuse some healthy fiber and nutrients, and add color!

And don’t be afraid to change up the noodle blade here – all Blades (A, B, C, and D) on the Inspiralizer work perfectly!

Hope you love this recipe from Inspiralize Everything and you support me and Inspiralized and pre-order. Here are the retailers you can currently pre-order from:

My second cookbook, Inspiralize Everything, is coming out August 16, 2016 and is currently available for pre-order through the following channels:





Thank you for all of your support!

Check out the latest post on my lifestyle blog, alissandra b:

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Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 14 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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4.4 from 5 reviews
Sausage and Peppers with Zucchini Noodles
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 5 tablespoons extra-virgin olive oil
  • 2 sweet fennel Italian sausage links
  • 2 spicy Italian sausage links
  • 2 medium yellow onions, peeled, spiralized with blade a, noodles trimmed
  • 1 red bell pepper, spiralized with blade a, noodles trimmed
  • 1 orange bell pepper, spiralized with blade a, noodles trimmed
  • 1½ tablespoons tomato paste
  • ¼ teaspoon red pepper flakes
  • 4 garlic cloves, minced
  • ½ teaspoon dried oregano
  • 1 cup low-sodium chicken broth
  • Salt and pepper
  • 2 tablespoons finely chopped fresh curly parsley
  • 2 medium zucchini, spiralized with blade d,noodles trimmed
  1. Heat 2 tablespoons of the olive oil in a large skillet with a lid over medium-high heat. When the oil is shimmering, add the sausages and cover the pan. Cook for about 7 minutes or until just browned on the bottom. Uncover and cook for 5 minutes more, turning, until browned on the outside but not yet cooked through. Using tongs, transfer the sausage to a cutting board and slice into 1-inch pieces. Set aside.
  2. Immediately add the remaining 3 tablespoons olive oil, the onion noodles, and the bell pepper noodles to the same skillet. Cook for about 5 minutes or until the vegetables soften. Add the tomato paste, and stir to cook the vegetables. Add the red pepper flakes and garlic and cook for 30 seconds or until fragrant. Return the sausage to the pan and add the oregano and broth. Season with salt and black pepper. Cover the skillet and simmer until the sausage is cooked through, about 10 minutes. Uncover and simmer until the sauce has reduced by a quarter, about 5 minutes more. Stir in the parsley.
  3. Transfer to a large serving platter or bowl and add the zucchini noodles. Toss thoroughly until the noodles begin to wilt and are fully incorporated. Serve immediately.
  4. Note: If you’re serving this dish in the summer, try fresh basil instead of parsley to garnish.


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The Inspiralizer by inspiralized

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  1. This looks delicious! I really must get myself a spiralizer. I love how foods that are good for you taste so great!

  2. Can’t wait to try this recipe! I just purchased your first cookbook and so far have loved every recipe I tried. I have been on the fence about ordering the second book (because the first will keep me busy for awhile) but after seeing this recipe, it’ll be in my Amazon shopping cart within the next few minutes. Thank you for helping me use up my abundance of home grown zucchini, cucumbers and squash and for keeping my dinners delicious, quick, light and healthy!

  3. I was just asked to bring sausage and peppers to a party. This sounds much more yummy then the typical recipe. If you were making ahead to bring to a party do you think the sauce could be reheated and zucchini added right before you leave the house or add when you get there? Thanks for all your great recipes and congrats on the new book.

  4. Elizabeth King :

    Hi Ali,
    Congratulations on your new book. I am wondering if I pre-order from would I still get the additional material?

  5. Donald Flanigan :

    Don’t you think sautéing the noodles prior, would be a good idea?


  6. RuthDetroitArea :

    I made this recipe last night for my husband & I. It was delicious, as are all of your recipes – I’ll be making it again soon! The weather is really hot/muggy around here right now, I loved that I didn’t have to heat up the whole house, either by turning on the oven or by repeatedly opening the door to get to the grill. Thanks for all your good work – ruth

  7. Good Morning Ali.,
    Just a quick question, approximately, how many grams/ounces are each of your sausage links? I buy mine from a butcher and they are in a coil not links,
    I LOVE your recipes, I’ve tried a number of them.
    Thanks in advance, Linda

  8. I would recommend draining the fat after cooking the sausages. I used turkey sausage and didn’t drain the fat like I usually would. I found the dish too greasy and was very disappointed because I had been looking forward to it. I would make it again, maybe with some Al Fresco chicken sausage cooked on the grill instead of in the pan. Don’t make my mistake, because the recipe is great.

  9. Sausage and peppers is a family favorite and I am always asked to bring it to neighborhood parties. My Mom always had potatoes in hers. So, I made slight modifications to this. I spiralized a large potato using blade A and sautéed it a bit before adding in the peppers and onions. I also used homemade hot chicken sausage. A bit of wine went in as well. It was very good and quick.

  10. I make something like this all the time. I use turkey sausage and do it more like a stir fry and add mushrooms. I used to just slice zucchini into it but I recently received an Inspiralizer and now I put zucchini noodles in it. It is a family favorite. Thank you for all of your wonderful recipes. I have made sereral since getting my Inspiralizerer.

  11. Just a note. I don’t appreciate seeing ads or other paraphernalia appearing in the body of the recipe, especially if I’m going to down load it or print it off. I do appreciate your recipes. Thanks.

  12. I love zucchini noodles! I’ll use a veggie sausage for this recipe when I try it, but it looks delicious!

  13. I’m so glad you’ve included this recipe in the cookbook, because it’s become one of my favorites. And I confess: Although I’ve been spiraling for a year and a half, making this recipe was the first time I’d paired a heated sauce with uncooked zucchini noodles. I’d always been afraid the zucchini would remain cold, and taste too raw to go well with anything heated up. To my surprise, I found that the sauce penetrated the noodles just enough to warm them nicely, and to take the raw edge off their flavor while giving them the perfect al dente bite. I would encourage all your followers to try the mix. It’s not only easier than cooking the zucchini noodles; it makes for a better result.


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