Spanish Ragu with Roast Almonds & Zucchini Noodles

Spanish Ragu with Roast Almonds & Zucchini Noodles-2

Spanish Ragu with Roast Almonds & Zucchini Noodles

This is a twist on spaghetti bolognese given a flavour + texture boost with smoky paprika, spicy sausage and crunchy almonds. I’d take this more interesting verion over the original any night of the week.

And of course it’s had the ‘Low Carb’ treatment with spiralized zucchini instead of spaghetti.

If you haven’t invested in a spiralizer, I’m so glad I got mine. I don’t often recommend extra kitchen equipment, however for low carb (and vegetable lovers) a spiralizer is totally worth it for the zucchini possibilities alone! If you’re still on the fence read Do You Need a Spiralizer?

enough for: 2
takes: 20 minutes

2-3 medium zucchini
450g (1lb) chorizo or other spicy sausage
1 teaspoon smoked paprika
1 can tomatoes (400g / 14oz)
4 tablespoons butter
chopped roast almonds, to serve

1. Sprialize your zucchini. Sprinkle with a pinch of salt and stand at room temp to soften while you make the ragu.

2. Heat a medium frying pan on a high heat. Add a good glug of olive oil and crumble the sausage meat into the pan, discarding the skins. Cook, stirring until meat is well browned and cooked through.

3. Add paprika, tomatoes and butter and simmer for a few minutes until reduced a little. Taste and season with salt, if needed.

4. Pat zucchini dry with paper towel and divide between two bowls. Top with sauce and sprinkle over almonds.

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WINE MATCH: A Spanish red like Tempranillo or Granache. If you’re feeling fancy, track down a bottle of Roija!

Variations & Substitutions

no chorizo / spicy sausage – just use ground (minced) beef, chicken or pork and add a little fresh or dried chilli.

no smoked paprika – regular paprika will be fine. Or just skip it and allow the flavour of the sausage to shine through.

carb-lovers – toss in cooked noodles or spaghetti instead of (or as well as the zucchini).

no spiralizer – just shave your zucchini using a vegetable peeler.

nut-free – replace almonds with grated pecorino, manchego or parmesan cheese.

dairy-free – use a nice peppery olive oil instead of the butter.

Prepare Ahead

Make the ragu but don’t add the almonds or zucchini. Ragu will keep for up to 2 weeks in the fridge or frozen. Zucchini is best on the day it is made (a few hours ahead is fine), however they will keep for a few days in the fridge just don’t freeze them! Keep roasted almonds in the pantry for months.

Spanish Ragu with Roast Almonds & Zucchini Noodles

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