ARRABBIATA SAUCE WITH ZUCCHINI NOODLES
This popular Italian dish is flavorful and spicy. 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
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 287 calories, Fat 13g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 708mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
ARRABBIATA SAUCE
Spicy and delicious. Ideal on penne pasta.
Provided by Ellen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 35m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 76.9 calories, Carbohydrate 11.8 g, Fat 1 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 258.2 mg, Sugar 7.5 g
HOMEMADE ARRABBIATA SAUCE WITH ZUCCHINI RECIPE - (4.6/5)
Provided by á-34480
Number Of Ingredients 12
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.
ZUCCHINI-TOMATO PASTA SAUCE
"I came up with this recipe after planting too many zucchini plants in our vegetable garden," writes Joy Turner of Amherst, Ohio. "My husband loved it the first time I served it and now we make it quite often."
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 5 cups.
Number Of Ingredients 10
Steps:
- In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.
Nutrition Facts : Calories 89 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 266mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ARRABBIATA SAUCE
Make our version of a classic Italian pasta sauce, packed with tomatoes, red chilli and garlic. Stir it through spaghetti or linguine for an easy, delicious supper
Provided by Charlotte Pike
Categories Dinner
Time 35m
Number Of Ingredients 4
Steps:
- Pour the oil into a saucepan and fry the garlic over a medium heat for 1-2 mins until fragrant, but not browned. Add the chilli, fry for another minute, then add the tomatoes along with 1 tsp salt and ½ tsp sugar. Stir well to combine the ingredients and simmer gently for 20 mins, stirring regularly. The sauce will thicken slowly as it cooks.
- Taste and adjust the seasoning if needed. Serve stirred through pasta, or blend it first to create a smoother sauce if you prefer. Will keep chilled for up to five days.
Nutrition Facts : Calories 76 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 1.24 milligram of sodium
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