Made with flavor-packed arrabbiata sauce, savory Italian sausage, and shirataki noodles, this recipe is easy to make and a great feature for any dinner party or weeknight dinner. I like to think of this Sausage and Shirataki Noodles recipe as a tasty, slightly more flavorful, low-carb take on spaghetti and meatballs.
I love arrabbiata sauce on any number of things. Shirataki noodles make a great low carb alternative that’s just as easy as making regular spaghetti noodles. I went with Italian sausage instead of meatballs in this recipe because most premade meatballs that you can buy have fillers of some kind that are not keto-friendly. While I like my homemade meatballs, I was going for faster and easier in this recipe. I also usually have several packages of sausage in the freezer so they’re easy to grab.
Give it a try and see how easy this low carb dish can be.
What You Need to Make Sausage and Shirataki Noodles
Equipment
- Sous Vide Cooker – See Recipe Notes for Alternative Cooking Methods
- Vacuum Sealer – Only if using Sous Vide to cook the sausages
- Colander – For draining and rinsing the Shirataki Noodles
- Large Sauté Pan or Skillet
- Tongs or Pasta Spoon
- Cutting Board
- Chef’s Knife
Ingredients
- Italian Sausage – You can use Hot, Mild, or Sweet–whichever you prefer.
- Shirataki Noodles – I use the 7-ounce packages of Miracle Noodles.
- Arrabbiata Sauce – I use Rao’s Arrabbiata.
Getting Started with Making Sausage and Shirataki Noodles
This one is easy, but I need to give you a few notes.
I use a sous vide cooker for my sausage most of the time. However, if you don’t have one, check out the Recipe Notes at the bottom for some alternatives. Really, you just need links of sausage cooked. Regardless of which way you cook the sausages, the idea is that they are fairly hands off and you work on drying out the shirataki noodles while they’re cooking.
Cooking the Sausages
For the sous vide version, we’re going to set the sous vide to 150°F and let it come up to temp. While that’s happening, you’ll want to vacuum seal the Italian Sausages. For the 2.5 pounds of sausages, you’ll probably need to use 2 bags.
Lori Note: If you don’t have a vacuum sealer, but are using the sous vide cooking method, you can place them in a gallon zip top freezer bag, close all but a small corner of the zipper, submerge all but that tiny corner in the water bath so that all air is removed. Then seal that remaining corner, while the rest of the bag is in the water.
You’ll place the bagged sausages in the water bath at 150°F for 1 hour. Then you can remove the bags of sausage and allow them to cool until they are safe to handle.
Slice the sausages into ½-inch rounds and set them aside.
Drying the Shirataki Noodles
While the sausages are cooking, you will need to drain and rinse the packages of Shirataki Noodles. You can do this by dumping them into a large colander and rinsing them with cold water. You’ll want to toss them a bit to get them all rinsed.
Then you’ll place the rinsed shirataki noodles in a large dry sauté pan and heat them until the remaining moisture has evaporated and they are dry. After that, you should remove them from the heat and set them aside. Now you just need the sausage to finish cooking and slice it as noted above.
Assembling the Sausage and Shirataki Noodles
In a large serving dish, you’ll combine the Arrabbiata Sauce with the Shirataki Noodles and sliced Italian Sausage. You’ll want to use tongs or a pasta spoon to gently mix everything until the sauce and sausage are distributed throughout the noodles.
Serve warm. Maybe you want to go wild and top it with some shredded cheese.
Related Recipes
Looking for some other easy dinners? You might want to check these out:
- Chilled Keto Shrimp Scampi with Shirataki Noodles
- Chicken Italian Sausage and Zoodles
- Easy Smoky Salmon Filets
Sausage and Shirataki Noodles
Ingredients
- 2.5 pounds Italian Sausage Hot, Mild, or Sweet. Whichever flavor you prefer.
- 28 ounces Shirataki Noodles I use 4 (7-ounce packages of Miracle Noodles.)
- 32 ounces Arrabbiata Sauce I use Rao’s Arrabbiata.
Instructions
- Set the Sous Vide to 150°F and let it come up to temperature. Vacuum seal 2.5 pounds Italian Sausage and place it in the water bath at 150°F for 1 hour. (See Alternative Cooking Methods in Recipe Notes.)2.5 pounds Italian Sausage
- While the sausage is cooking, drain and rinse 28 ounces Shirataki Noodles.28 ounces Shirataki Noodles
- Place the rinsed noodles in a large dry sauté pan and heat them until the remaining moisture has evaporated and they are dry. Remove them from the heat and set them aside.28 ounces Shirataki Noodles
- Once the meat is done, remove it from the water bath and allow it to cool until it’s safe to handle.2.5 pounds Italian Sausage
- Slice the sausage into ½-inch rounds and set aside.2.5 pounds Italian Sausage
- In a large serving dish, combine 32 ounces Arrabbiata Sauce with the Shirataki Noodles and sliced Italian Sausage. Use tongs or a pasta spoon to gently mix until the sauce and sausage are distributed throughout the noodles.32 ounces Arrabbiata Sauce
Equipment
- Sous Vide Cooker See Recipe Notes for Alternative Cooking Methods
- Vacuum Sealer Only if using Sous Vide to cook the sausages
- Colander For draining and rinsing the Shirataki Noodles
- Large Sauté Pan or Skillet Or Skillet
- Tongs Or Pasta Spoon
Notes
- Alternative Cooking Methods
- If you do not have a Sous Vide Cooker, you can braise the sausage on the stovetop:
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- Place in a pan with a lid and enough liquid to come halfway up the sides of the sausage.
- I suggest either stock or beer for the cooking liquid.
- Cover the pan and cook on medium heat for approximately 20 minutes. Allow the sausages to rest for approximately 10 minutes before slicing.
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- If you want to save time, you could also buy pre-cooked sausages.
I would suggest that you partially heat them in the microwave before adding them into the noodles and sauce.
- If you do not have a Sous Vide Cooker, you can braise the sausage on the stovetop:
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