Ideal as a pasta/zucchini noodle sauce
1 tsp of sweet paprika
1 tsp of dried thyme
1/2 tsp of chipotle chilli flakes (or normal chilli flakes – use a teaspoon if you like very spicy foods).
Approx x5 sausages – skin removed
1 large red onion – diced
2 cloves of garlic – finely chopped
125ml of dry white wine
1 tin of chopped tomatoes
Salt & Pepper
Firstly, put a glug of olive oil in a pan and then add the paprika, chilli flakes and thyme.
Cook this for approx 3-5 minutes. Now add the sausage meat by crumbling it into the pan and add the diced onion, chopped garlic and cook for a further 10 minutes until the onions and garlic are soft – breaking the sausage meat up with the back of a wooden spoon.
After 10 minutes add the wine, tinned chopped tomatoes and season – now leave to bubble away on a low heat for a further 30 to 40 minutes, the sauce should thicken and become a beautiful rich colour.
I served a low carb pasta equivalent (actually 0 carbs) called pure noodles, these were a little like linguine and actually quite good, but you can serve it however you like.
I topped the pasta sauce with a large serving of grated pecorino, but Parmesan works just as well.