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 CookerSee Recipe Notes for Alternative Cooking Methods
Vacuum SealerOnly if using Sous Vide to cook the sausages
Colander For draining and rinsing the Shirataki Noodles
If you do not have a Sous Vide Cooker, you can braise the sausage on the stovetop:
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.
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.