MENU
JOIN
Italian Zucchini Soup Italian Zucchini Soup
Zucchini Tomato Pasta Zucchini Tomato Pasta
Blackened Tilapia with Zucchini Noodles Blackened Tilapia with Zucchini Noodles
Zucchini Tomato Casserole Zucchini Tomato Casserole
Zucchini Noodles Zucchini Noodles
Spaghetti Squash with Meat Sauce Spaghetti Squash with Meat Sauce
Summer Zucchini Pasta Summer Zucchini Pasta
Zucchini Pasta Zucchini Pasta
Italian Pasta Sauce Italian Pasta Sauce
Zucchini-Onion Casserole Zucchini-Onion Casserole
Italian Zucchini Casserole Italian Zucchini Casserole
Gnocchi with Meat Sauce Gnocchi with Meat Sauce
Zucchini in Dill Cream Sauce Zucchini in Dill Cream Sauce
Pasta with Chicken and Squash Pasta with Chicken and Squash
Ricotta Gnocchi in Tomato Sauce Ricotta Gnocchi in Tomato Sauce
Pasta Veggie Medley Pasta Veggie Medley
Zucchini in Sour Cream Sauce Zucchini in Sour Cream Sauce
Pasta with Eggplant Sauce Pasta with Eggplant Sauce
Tomato Zucchini Stew Tomato Zucchini Stew

Arrabbiata Sauce with Zucchini Noodles

5 | 1 Reviews
Total Time:Prep: 10 min. Cook: 35 min.

By Taste Of Home Editorial Team

Recipe by Courtney Stultz

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 13, 2023

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

Can you freeze Arrabbiata Sauce with Zucchini Noodles?

Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

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.
TEST KITCHEN APPROVED

Arrabbiata Sauce with Zucchini Noodles

5 | 1 Reviews Add your review
Yield:4 servings
Prep:10 min
Cook:35 min
Save Saved Saving print

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
Text Ingredients
Shop Recipe

Directions

  1. 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.
  2. 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.

Nutrition 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.
Loading Popular in the Community
Loading Reviews