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!

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.

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.

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.

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.

HOMEMADE ARRABBIATA SAUCE WITH ZUCCHINI RECIPE - (4.6/5)

Steps:

• Bring a large pot of water to a rolling boil over high heat. Sprinkle in a little bit of salt. Using a knife, cut an X into the end of each tomato. In a large bowl, add water and ice. Place a few tomatoes into the boiling water for about 1 minute or until you see the skins begin to peel off ever so slightly. Remove them with a slotted spoon, and place in ice water for another minute or until cool. Repeat with remaining tomatoes. Once the tomatoes are cool, remove from ice water and use your fingers to remove the skin by simply peeling it back from the X you created. Then slice and chop the tomatoes and place into another large bowl until ready to cook. In a large dutch oven or casserole pot, heat the olive oil over medium-high heat. Add the onions and garlic and saute until the onions become translucent, about 6-8 minutes. Then add celery, carrots, and a sprinkle of salt and pepper; saute until veggies are softened. Next add the tomatoes, tomato paste, basil, oregano, and chili pepper flakes and bring the sauce to a boil. Reduce heat to medium-low and simmer uncovered for about one hour, stirring every 10 minutes or so. During the last 15 minutes stir in zucchini. After sauce is done (the zucchini should be al dente), remove from heat and transfer half of the sauce to a blender or food processor. Try not to get the zucchini in the sauce you're about to blend. Blend/process until smooth then add the pureed sauce back to the pan. Season with more salt and pepper then serve immediately. Notes: If you'd like you can freeze the sauce for up to 2 months in an airtight plastic bag or container.