I've often thought that a convincing low-carb pasta was almost impossible. In theory, I thought that maybe a food scientist would someday concoct something made from wonky processed food ingredients that could be believable. But pasta made out of real food that is low-carb? No way.
Palmini pasta was kind enough to send me a couple cans of their hearts of palm pasta. At only 90 calories, 18g of carbs, and 12g of fiber per can, I was skeptical. How could it be so healthy, but taste so similar to pasta?
I figured I could at least give one can of Palmini a whirl with a basic sausage ragu. To say I was impressed with the result would be an understatement.
When I opened my first can, I started snacking on the pasta right away. Luckily I didn't eat too much, so I didn't have to open up a second can to complete the recipe! I can't wait to cook up my next can soon!
Whether or not you're cooking with Palmini, this ragu is amazing and will be great with regular pasta too. Or if one person at your dinner table is living a low-carb or keto lifestyle, but you need your wheat noodles, why not make pasta two ways? Yep, now everyone's palates can be pleased!
Hearts of Palm Pasta with Sausage Ragu
Time: 35 Minutes
2 tbsp extra virgin olive oil, divided
5 bratwurst sausages (about 1 lb), casings removed
1 tbsp fennel seeds
1 medium carrot, grated
2 tbsp garlic, finely chopped
1 tbsp oregano
1 tsp red pepper flakes (or more if desired)
1/4 cup Ruby port wine
1 28-oz can whole peeled tomatoes
3 bay leaves
1 can Palmini pasta, rinsed and drained
2/3 cups parmesan cheese, grated
1/2 cup parsley, finely chopped
In a large skillet or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add bratwurst and fennel seeds and cook until the sausage starts to brown, about 5 minutes. Add grated carrot and cook until sausage is completely cooked through, about 5 more minutes.
Add an additional tablespoon of oil to the skillet and stir in garlic, oregano, and red pepper flakes. Cook until fragrant, about 30 seconds. Stir in port and bring to a boil and cook until the wine almost evaporates, about 1-2 minutes. Add the whole peeled tomatoes and bay leaves. Reduce heat to medium and simmer for 15 minutes, until the flavors combine. Discard bay leaves.
Add Palmini pasta to the ragu and stir in parmesan and parsley until combined, about 3 minutes. Serve on plates and garnish with additional parsley and parmesan if desired.
If you liked this recipe, you will love my recipes for Fresh Pasta with Favas, Tomatoes, and Sausage, Sun-Dried Tomato Pasta with Garden Greens, and Fettuccine with Guanciale and Garden Fresh Tomato Sauce!