Spaghetti with Sausage, Peppers and Portabella Mushrooms

Flavorful spaghetti tossed with savory sausage, sweet peppers, and earthy mushrooms. Includes a low-carb option for those watching carbs without sacrificing taste.

Serves 4

Ingredients:

8 ounces Tinkyada rice spaghetti
1 (1-lb.) package (mild, sweet, or hot) Italian sausage
1 tablespoon avocado oil
1 medium onion, cut into strips
1 medium-sized yellow bell pepper, cut into strips
1 medium-sized red or green bell pepper, cut into strips
2 portabella mushrooms, cut into strips
3 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/8-1/4 teaspoon crushed red pepper flakes
1 (28-oz.) can diced tomatoes
2 tablespoons extra-virgin olive oil or ghee (clarified butter)
1/2 teaspoon sea salt or to taste, plus a pinch of black pepper
2 tablespoons fresh basil leaves, chiffonade (finely sliced) to garnish and/or chopped parsley

Directions:

Prepare pasta according to package directions.
Meanwhile, thinly slice the onions, bell peppers, and portabella mushrooms, and mince the garlic.
Add oil to a large Dutch oven or skillet over medium heat and cook the onions, bell peppers, portabella mushrooms, and garlic, covered, for about 6 minutes, until the onions, peppers, and mushrooms have softened.
Add basil, oregano, and crushed red pepper to the vegetables.
Add the sausage and cook, covered, for 8 minutes, turning it at 4 minutes to brown on all sides, or until the meat is no longer pink.
Add the diced tomatoes and stir to combine, and continue to cook over medium heat until thoroughly heated, about 4 minutes. (If you prefer pre-slicing the sausage for serving, then take it out now and slice.)
Once the pasta has finished cooking, drain and rinse it in a colander, put it into a large serving bowl, and add 2 tablespoons EV olive oil or ghee.
Add the sausage and veggies. Mix in well.
Add the sea salt and black pepper to taste, and add more if needed.
Top with fresh basil and parsley.
Serve immediately! Enjoy!