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Arrabbiata Sauce with Zucchini Noodles Recipe

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Arrabbiata Sauce with Zucchini Noodles Recipe

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This popular Italian dish is very spicy and full of flavor. We decided to recreate 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
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.

Ingredients

  • 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

Directions

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 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.
Yield: 4 servings.
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.
Originally published as Arrabbiata Sauce with Zucchini Noodles in Healthy Cooking Annual Recipes Annual 2018, p137

Nutritional Facts

1 cup sauce with 1 cup zucchini noodles: 287 calories, 13g fat (4g saturated fat), 71mg cholesterol, 708mg sodium, 17g carbohydrate (11g sugars, 4g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.

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  • 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
  1. 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.
  2. For noodles, trim ends of zucchini. Using a spiralizer, cut zucchini into thin strands. In a large 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.
    Yield: 4 servings.
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.
Originally published as Arrabbiata Sauce with Zucchini Noodles in Healthy Cooking Annual Recipes Annual 2018, p137

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