• 1 packet of Al Fresco Sweet Italian Chicken Sausage
  • 3 bell peppers, sliced into small strips
  • 1 large onion, chopped 
  • 6 cloves garlic, minced
  • 4 small zucchini, spiralized into noodles (you can even buy pre-spiraled to save time!) 
  • 1 jar pasta sauce (25 oz)
  • 1/4 cup fresh basil, diced (about 10-15 leaves)
  1. First, turn zucchini into noodles with spiralizer. Break the noodles up into smaller sections of 6-8 inches with your hands or scissors. Using paper towels to wrap around the noodles, squeeze the noodles to get some of the water out of them.  Set aside.

  2. Heat a large skillet over medium-high heat. Once hot, add in sausage to cook. Break it into small chunks and cook, stirring occasionally, until it is browned and some crispy bits have formed throughout, about 5-8 minutes.

  3. While the sausage is cooking, cut up bell peppers, onion and garlic as noted.

  4. Once the sausage is cooked, remove it from the skillet and place in on a plate for later.

  5. Preheat oven to 375 degrees Fahrenheit.

  6. In the same skillet over medium-high heat, add in onions and peppers to cook, stirring frequently. Cook until they begin to soften, about 3-4 minutes. Add in garlic and cook for 1-2 more minutes.

  7. Add the pasta sauce, cooked sausage and basil to the skillet. Stir everything together to mix well. Turn heat down to medium-low and allow the pasta sauce to to heat up for a few minutes.

  8. Place the noodles in a 9×13 baking dish. Pour the sauce all over the noodles to cover evenly.

  9. Bake for 15 minutes, or until noodles are warmed through. Remove from the oven, serve and enjoy.