Arrabbiata Sauce with Zucchini Noodles
This popular Italian dish is very spicy and full of flavor. We decided to re-create one of our favorite jarred sauces and serve over zucchini pasta for a lighter, healthier meal that's naturally gluten-free. The results were amazing! —Courtney Stultz, Weir, Kansas
Total TimePrep: 10 min. Cook: 35 min.
- 1 pound lean ground beef (90% lean)
- 1/2 cup finely chopped onion
- 2 garlic cloves, minced
- 1 can (14-1/2 ounces) petite diced tomatoes, undrained
- 1/4 cup dry red wine or beef broth
- 3 tablespoons tomato paste
- 2 teaspoons honey
- 1 teaspoon cider vinegar
- 3/4 teaspoon dried basil
- 1/2 to 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- ZUCCHINI NOODLES:
- 2 large zucchini
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- Chopped fresh parsley, optional
- In a large saucepan, cook and crumble beef with onion and garlic over medium-high heat until no longer pink, 5-7 minutes. Stir in tomatoes, wine, tomato paste, honey, vinegar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, about 25 minutes, stirring occasionally.
- For noodles, trim ends of zucchini. Using a spiralizer, cut zucchini into thin strands. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add zucchini; cook until slightly softened, 1-2 minutes, tossing constantly with tongs (do not overcook). Sprinkle with salt. Serve with sauce. If desired, sprinkle with parsley.
Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Editor's Note: If a spiralizer is not available, zucchini may also be cut into ribbons using a vegetable peeler. Saute as directed, increasing time as necessary.