Homemade Arrabbiata Sauce served over Zoodles is a spicy low carb meal that is quick and easy to prepare.
Arrabbiata means "angry" or "enraged" in Italian, a nod to the spicy red pepper in the sauces. It is often misspelled "arrabiata", even on Food Network (probably because the misspelling is actually more popular in search terms)
It is traditionally served with rigatoni or penne noodles, but here I paired with crisp-tender spaghetti-like zucchini noodles because they are a fun way to sneak more vegetables in our diet. If you want to use traditional pasta, please do.
The sauce can be prepared with fresh tomatoes or canned, if tomatoes are not in season.
Making Vegetable Noodles
To make Zoodles or other vegetable noodles you need a spiralizer to cut the vegetables. There are plenty of choices out there, but I recommend starting with an inexpensive one to see if it is something you enjoy before investing in something bigger and better.
Small, inexpensive, hand operated
More options, more space, hand operated
Attachment for electric mixer (what I have)
More Noodle Recipes from #OurFamilyTable
All About the Noodles
- Beef Coconut Curry Soup by Art of Natural Living
- Easy Linguine with Clam Sauce by A Kitchen Hoor's Adventures
- Edamame Noodle Salad by Karen's Kitchen Stories
- Hot Garlic Noodles by Magical Ingredients
- Japanese Pan Noodles with Steak by Making Miracles
- Million Dollar Spaghetti Casserole by Cheese Curd In Paradise
- Savory Noodle Kugel by Palatable Pastime
- Spicy Arrabbiata Zoodles by That Recipe
- Tofu Lo Mein by Hezzi-D's Books and Cooks
- 4 large zucchini (peeled)
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic (crushed and peeled)
- salt and pepper (to taste)
- 3 tablespoons extra-virgin olive oil (divided)
- ½ tablespoons crushed red-pepper flakes
- ½ cup tomato paste
- 2 cups fresh tomatoes (chopped and seeds removed)
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- salt and pepper (to taste)
- fresh basil (washed, dried and cut into thin slices)
- Parmesan cheese (freshly grated)
- Heat olive oil and red pepper flakes in a medium skillet over medium heat until fragrant, 1-2 minutes.
- 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.
- Place cut noodles on paper or clean kitchen towels to absorb excess moisture..
- 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 and sauté for approximately 2-3 minutes using tongs to flip the noodles to ensure they are warmed throughout.
- Remove from heat and toss with warm arrabbiata sauce. Season with salt and pepper to taste.
- Transfer to a serving dish and top with sliced basil and freshly grated Parmesan cheese, if desired.
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Until next time, happy eating!