Shirataki Spaghetti
SERVES 6 PREP TIME
10 min COOK TIME
60 min
What’s the alternative to carb-heavy gluten-free pasta? Shirataki noodles, a root-sourced,
low-carb pasta. They’re also pure soluble fiber,
exerting no effect on blood sugar.
8 tablespoons olive oil
1 to 1½ pounds uncured Italian sausage, casings removed, sliced into
1-inch pieces
1 onion, finely chopped
4 cloves garlic, finely chopped
One 28-ounce can diced tomatoes
12 ounces tomato paste
One 15-ounce can tomato sauce
1 cup sliced portobello mushrooms
¼ cup chopped fresh basil
2 tablespoons dried oregano
1 teaspoon salt
1 teaspoon crushed red pepper
½ teaspoon black pepper
¼ cup red wine
Two 8-ounce packages shirataki spaghetti
¼ cup grated Parmesan cheese, for serving
Heat 2 tablespoons of the oil in a large frying pan. Add the
sausage and cook until brown on all sides. Stir in the onion and
garlic. Cook, stirring occasionally, until the onions are softened.
