Sausage “Spaghetti" in Creamy Tomato Sauce

I think Karen Cason said it best, when she said, "most paleo recipes are just a mixture of meat and vegetables!", and while that is exactly what this is.....it's got a bit of zip because of the spicy sausage, which I like. This recipe makes a TON of food, so make sure you have a crew or are in need of lunch for the week. 

Ingredients
1.25 lbs mild Italian pork sausage
1 large leek, diced
½ red onion, diced
1 red bell pepper, sliced thin
1 can of artichoke hearts packed in water, cut into quarters
1 tablespoon coconut oil
5 zucchini squash, sliced thin like noodles (I sliced mine by hand, so had to be very patient to get it as thin as I wanted. Everyday Paleo, where I got the recipe, sliced their zucchini thin with a mandolin slicer and then used a knife to slice the thin noodle strips into “spaghetti” like noodles.  You can also make it easier on yourself and use a julienne slicer. I'm not quite that fancy yet!!

Sauce
1 can of organic diced tomatoes
2 tablespoons coconut milk (EP called for coconut cream concentrate or sub with coconut milk, or grass fed heavy whipping cream)
1 teaspoon crushed garlic
2 tablespoons fresh rosemary, minced
Black pepper to taste

In a large skillet or wok heat the coconut oil.  Brown the meat in the coconut oil and add the onion, leeks, and bell peppers. In a small sauce pan mix together the can of diced tomatoes with the juice with the coconut cream concentrate.  Bring to a simmer and add the remaining sauce ingredients and mix well.  To the meat and veggies add the zucchini and artichokes and pour the sauce over.  Mix well and cook for another 5-6 minutes, just until the zucchini al dente – careful not over cook or they will turn to mush!

Like I said this is a LOT of food. I actually didn't have room in my pan for the last zucchini! I enjoyed this dish, it was a nice switch from ground beef, chicken and turkey AND the sausage seasoning pretty much took care of the flavoring. yum.