Remove sausage from its package and place into a large sauce pan over medium high heat. Turn or stir occasionally until fully browned - the browner the better! Complete the remaining steps while the sausage is browning.

Rinse and pat dry the zucchini, cut off each end.

Using the Julienne 3mm plate on your Mandoline, drag the zuc back and forth over the blades until all of the zuc has been made into zoodles.

While still in the Mandoline tray, sprinkle the zoodles with salt, and mix gently to distribute the salt. This will extract some of the excess water. Set aside while you finish the sauce.

Open both tomato product cans and pour into a blender.

Add all seasonings to the blender.

Blend for 1-2 minutes until pureed. Tip: I use the frozen drink option on my blender. This gently chops the whole tomatoes then purees everything while avoiding that odd pocket of air that is sometimes created. If you get the air pocket, stop the blender and stir a bit before blending again.

When the sausage is fully browned, turn heat to low and add the tomato puree. Stir to mix thoroughly. Cover with a lid and let simmer for a few minutes.

Zoodles should be a little watery now. Using tongs or a fork, shake excess water from zoodles and place in a microwave safe bowl.

Place a paper towel over the bowl of zoodles and microwave on High for 5-7 minutes, stirring half way through. Note: If making only one zuc, microwave for 2.5 minutes. When done, the zoodles will be tender yet a bit firm.

Place cooked zoodles in a colander to drain the remaining water, then return to bowl for serving.

Serve zoodles immediately topped about 3/4 cup of the sausage sauce per serving.