This Summer we spent a great deal of time eating Whole 30…that is, until we got busy with back-to-school…and now we’re back to eating junk. I’m really missing the days of whole foods, feeling energetic and clean, and the rainbow of fruits and vegetables that were always on my plate. Now that Autumn is upon us, I’m finding myself wishing for more of that and going back and looking at the Summer’s recipes that we fell in love with. Here is yet another one from Danielle Walker that uses a wide variety of veggies for a satisfying Whole 30 or Paleo main dish the whole family will love. You can also substitute regular whole wheat noodles for the sweet potatoes for a healthy meal that includes grains. Either way, this meal is DELICIOUS. We love it. Enjoy!
Sausage, Peppers, and Sweet Potato Arrabbiata
Time: 1 hour
Serves: 4-6 people
2 pounds spicy Italian sausage, casings removed, crumbled
1 medium yellow onion, quartered and thinly sliced crosswise
3 cloves garlic, minced
1/2 cup dry white wine, such as Sauvignon Blanc
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
8 ounces cremini mushrooms, sliced
1 1/2 teaspoons Italian seasoning
1 tsp sea salt, plus more if needed
1 tsp crushed red pepper
1 (18 ounce) jar diced tomatoes
2 pounds sweet potatoes
1/4 cup chopped fresh basil, plus more for garnish
1/4 cup chopped fresh parsley, plus more for garnish
1/4 cup shredded parmesan cheese
Brown the sausage with the onion and garlic in a large skillet over medium-high heat, until cooked through.
Using a slotted spoon, transfer the meat to a slow cooker. Leave the grease in the pan and return it to the stove.
Pour in the wine and scrape the bottom of the pan to deglaze. Then simmer for 5 minutes to reduce the liquid.
Add bell peppers, mushrooms, Italian seasoning, salt, crushed red pepper, and tomatoes to the skillet. Cover the skillet and cook on the stovetop for 30 minutes on medium-low until vegetables are tender and the sauce has soaked up all of the flavors.
Peel the sweet potatoes. Cut off the narrow ends, then slice them in half crosswise. Use a spiral slicer to create noodles.
Steam the noodles in a covered pot filled with 1 inch of water for 1-2 minutes, until crisp-tender. Drain in a colander.
Stir the basil and parsley into the sauce right before serving and adjust seasoning if necessary. Serve the sauce over the steamed noodles. Top with additional fresh basil, parsley, and shredded parmesan cheese for garnish. Enjoy hot.
From Danielle Walker’s Against All Grain website