Instructions

1. In a blender, blend the fire roasted tomatoes until mostly smooth with small bits of tomatoes.
2. Heat a medium sized saucepan over medium high heat. Add the olive oil and diced onion, sauté until the onion begins to turn translucent. Add the garlic to the pan and sauté until fragrant but not browned, about 30 seconds. Add the smoked sausage and cook until the sausage and onion mixture browns a bit, 2-3 minutes.
3. Add the blended tomatoes and bring the sauce to a simmer. Lower the heat and simmer for about 30 minutes on low heat. The long simmer time really helps develop the flavor of the sauce. You’ll want the final sauce to be fairly thick, a little thicker than you would normally like it for pasta because the zucchini noodles will thin it out a bit later.
4. While the sauce simmers, prepare the zucchini noodles. You can make zucchini noodles a number of ways, I prefer to use a spiralizer because it’s the fastest. You can also use a julienne peeler to create zucchini noodles. For either method slice off both ends. For the spirlizer, I use the smallest blade to run the zucchini through. For the julienne peeler, simply drag the peeler over the surface of the zucchini creating ‘noodles’. Rotate the zucchini as you go for the least amount of leftover zucchini. Set the noodles aside until the sauce is almost done.
5. Season the sauce to taste before sautéing the zucchini noodles.
6. Preheat a large skillet over medium high heat. Add the olive oil, prepared zucchini noodles, and the sea salt to the skillet. Sauté until just tender, 2-3 minutes. I like to use a pair of tongs for turning the noodles while they’re cooking. If you’re comfortables with using high heat, I’d recommend it. I’ve found it’s easier not to over cook zucchini noodles over high heat – it seems to sear them better.
7. Serve the sautéed zucchini noodles immediately topped with the andouille marinara sauce!