Spicy Italian Pasta

Ingredients

• 1 white sweet potato, peeled and spiralized {use a spiralizer like this}
• 2 large spicy italian sausage links, about 3/4 pound
• 2 tsp ghee
• 1/2 small onion, sliced
• 2 garlic cloves, minced
• 1 small red bell pepper, cored and thinly sliced
• 10 asparagus spears, ends cut off and cut into 1-in pieces
• 14 oz can fire-roasted tomatoes
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1 tbls olive oil

Instructions

1. Melt ghee over medium-high heat in a large flat-bottom skillet. Remove sausage casing and crumble into pan in small chunks. Let brown for a couple minutes then remove to a bowl. 
2. Add the onion and garlic to the sausage drippings. Cook for 5-7 minutes until onions are translucent. Next add in the bell pepper and asparagus. Cook for about 10 minutes until veggies are tender.
3. Next add in the tomatoes, salt and pepper. Use a wooden spoon to scrap up all the flavor bits from the bottom of the pan. Bring the mixture to a simmer for 1 minute then reduce heat back to medium-high.
4. Toss in the sausage and spiralized noodles. Use tongs to fully incorporate the noodles with the sauce. Cover and cook for another 5-7 minutes. Finish with a drizzle of olive oil.

Notes

If you don’t have a spiralizer, you can use a potato peeler to create thin noodles.