Arrabbiata Sauce With Zucchini Noodles Recipes

ARRABBIATA SAUCE WITH ZUCCHINI NOODLES

Steps:

• Prepare the sauce by heating olive oil in a large skillet over medium heat. Add the crushed red pepper flakes and heat until fragrant. Reduce heat to medium-low, then add tomato paste, tomatoes, oregano, and garlic powder. Season with salt and black pepper, to taste.
• Simmer until sauce is slightly reduced, approximately 20 minutes, stirringoccasionally.
• While the sauce is cooking, slice zucchini into thin, long noodles with a spiralslicer. Cut the noodles with kitchen scissors once they reach approximately 10 inches in length.
• Place cut noodles on paper or clean kitchen towels to absorb excess moisture and set aside.
• Heat olive oil and garlic in a large skillet over medium heat until the garlic turns golden brown, about 2-3 minutes. Remove garlic from the pan with a slotted spoon or fork and discard.
• Add zucchini noodles to skillet and sauté for approximately 2 minutes. Whilecooking, use tongs to flip the noodles to ensure they are warmed on each side. Season with salt and black pepper, to taste, and set aside.
• Remove from heat and toss with warm arrabbiata sauce. To serve, transfer to a serving dish and top with sliced basil and freshly grated Parmesan cheese if desired. Enjoy!

ARRABBIATA SAUCE WITH ZUCCHINI NOODLES

Steps:

• In a large saucepan, cook beef with onion and garlic over medium-high heat until no longer pink; crumble beef; 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; stir occasionally., For noodles, trim ends of zucchini. Using a spiralizer, shave 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.

ARRABBIATA SAUCE

Steps:

• Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
• Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
• Stir in parsley. Ladle over the hot cooked pasta of your choice.

ZUCCHINI NOODLES WITH ARRABBIATA SAUCE

Steps:

• 1.Prepare the sauce by heating olive oil in a large skillet over medium heat. Add the crushed red pepper flakes and heat until fragrant. Reduce heat to medium-low, then add tomato paste, tomatoes, oregano, and garlic powder. Season with salt and pepper, to taste. 2.Simmer until sauce is slightly reduced, approximately 20 minutes, stirring occasionally. 3.While the sauce is cooking, slice zucchini into thin, long noodles with a spiral slicer. (If using the Paderno Tri-Blade Vegetable Spiral Slicer, use the small "shredder" blade to create spaghetti-like strands). 4.Cut the noodles with kitchen scissors once they reach 10-12" long. Place cut noodles on paper or clean kitchen towels to absorb excess moisture and set aside. 5.Heat olive oil and garlic in a large skillet over medium-high heat until the garlic turns golden brown, about 4-5 minutes. 6.Reduce heat to medium and remove garlic from the pan with a slotted spoon or fork and discard. Add zucchini noodles to skillet and sauté for approximately 2 minutes. While cooking, use tongs to flip the noodles to ensure they are warmed on each side. Season with salt and pepper, to taste, and set aside. 7.Remove from heat and toss with warm arrabbiata sauce. Transfer to a serving dish and top with sliced basil and freshly grated Parmesan cheese, if desired. Serve immediately.

ZUCCHINI NOODLES WITH AN ARRABBIATA SAUCE

Steps:

• Prepare the sauce by heating olive oil in a large skillet over medium heat.
• Add the crushed red pepper flakes and heat until fragrant.
• Reduce heat to medium-low, then add tomato paste, tomatoes, oregano, and garlic powder.
• Season with salt and pepper, to taste.
• Simmer until sauce is slightly reduced, approximately 20 minutes, stirring occasionally.
• While the sauce is cooking, slice zucchini into thin, long noodles with a spiral slicer. See Notes below!
• Cut the noodles with kitchen scissors once they reach 10-12" long.
• Place cut noodles on paper or clean kitchen towels to absorb excess moisture and set aside.
• Heat olive oil and garlic in a large skillet over medium-high heat until the garlic turns golden brown, about 4-5 minutes.
• Reduce heat to medium and remove garlic from the pan with a slotted spoon or fork and discard.
• Add zucchini noodles to skillet and sauté for approximately 2 minutes.
• While cooking, use tongs to flip the noodles to ensure they are warmed on each side.
• Season with salt and pepper, to taste, and set aside.
• Remove from heat and toss with warm arrabbiata sauce.
• Transfer to a serving dish and top with sliced basil and freshly grated Parmesan cheese, if desired.
• Serve immediately.

SIMPLE ARRABBIATA SAUCE

Steps:

• In a large saucepan, combine tomatoes, olive oil, and red pepper flakes. Simmer 30 to 40 minutes, or until sauce is thickened. Stir in garlic, and simmer 10 minutes. Remove from heat, and stir in basil, salt and pepper.