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Sausage & Voodles

I love having voodles in the freezer. Some people call them zoodles – from zucchini or squoodles from summer squash. I call them voodles for veggie noodles. I love mixing them with ramen since they have much the same texture and length.

You can’t just spiralize and freeze them as they have too much water, and they will loose texture when frozen. I do a batch of several small squashes at a time then freeze Zoodles or Voodles, rather. Then ready for use.

One Italian sausage, one portion voodles, and one chunky marinara.
All thawed overnight in the fridge.
Put a bit of bacon fat in the pan over medium high heat.
Add the sausage and brown on all sides.
Remove the browned sausage from the pan, reduce heat to medium low, add the voodles.
Add in the chunky marinara.
Put a bit of water in the marinara bag and swish to get all the goodness.
Stir the voodle and sauce together, and nestle the sausage back into the pan.
Cover and simmer 15 minutes over low heat.
Plate the sausage.
Top with parm or Italian blend cheese.
Soo much veggies!

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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