Zucchini Spaghetti With Sun Gold Tomato Sauce Recipe 55 Recipes

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ZUCCHINI TOMATO SAUCE WITH FAT SPAGHETTI



Zucchini Tomato Sauce with Fat Spaghetti image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

1/4 cup EVOO
3 small, firm zucchini, seeded and chopped
1 small onion, finely chopped
4 cloves garlic, chopped
1 chile pepper, seeded and finely chopped or 1 teaspoon crushed red pepper flakes
1 tablespoon fresh rosemary, finely chopped
Salt and pepper
2 tablespoons tomato paste
1/2 cup dry red or white wine
One 28- to 32-ounce can San Marzano tomatoes
1 cup passata or tomato sauce
A few leaves fresh basil, torn
1 pound pici or bucatini pasta
2 tablespoons butter
Grated Pecorino cheese (tangy) or Parmigiano-Reggiano (buttery, nutty)

Steps:

  • Heat a Dutch oven or pot over medium to medium-high heat. Add the zucchini and lightly brown a few minutes. Then add the onion, garlic, chile and rosemary. Season with salt and pepper and cook 7 to 8 minutes more. Add the tomato paste and stir for 1 minute. Stir in the wine, then add the tomatoes and passata. Stir in the basil and simmer over low heat for 20 minutes more. Cool and store. Reheat over medium heat.
  • To serve, bring a large pot of pasta water to a boil, salt the water and cook the pasta until al dente. (Save a cup of the starchy cooking water.) Drain the pasta and toss it with the butter, half the sauce, 1/2 cup of the starchy pasta water and some cheese. Serve in shallow bowls and top with more sauce and cheese. Use more of the starchy pasta water to loosen up the pasta if it gets tight.

ZUCCHINI SPAGHETTI WITH SUN GOLD TOMATO SAUCE RECIPE - (5/5)



Zucchini Spaghetti with Sun Gold Tomato Sauce Recipe - (5/5) image

Provided by á-726

Number Of Ingredients 10

4 medium zucchini
2 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon red chili flakes
1 star anise
4 sprigs fresh thyme, plus 2 teaspoons chopped leaves for sprinkling
4 cups sun gold or cherry tomatoes, halved
1/2 teaspoon kosher salt, plus 1 teaspoon
1/4 teaspoon freshly ground black pepper
2 teaspoons sherry vinegar

Steps:

  • To make the zucchini spaghetti noodles: Attach the zucchini to a spiral slicer to slice the zucchini into thin strips. Set the noodles aside in a large bowl while you make the sauce. To make the sauce, heat the oil in a large saucepan over medium heat. Add the garlic, red chili flakes, star anise, and thyme, and cook until fragrant, about 1 minute. Add the tomatoes, 1/2 teaspoon salt, pepper, and vinegar and stir gently to combine. Cook the sauce, stirring occasionally until the tomatoes have released their juices, about 8 minutes. Discard the star anise and thyme sprigs, and add the zucchini noodles and remaining salt. Toss gently to coat the noodles with the sauce and cook for another 2 minutes to warm the noodles.

ZUCCHINI SPAGHETTI SAUCE



Zucchini Spaghetti Sauce image

Make and share this Zucchini Spaghetti Sauce recipe from Food.com.

Provided by Bergy

Categories     Sauces

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 lbs Italian sausages, casing removed (I like the hot sausage)
2 medium green peppers, minced
1 cup onion, minced
3 garlic cloves, minced
3 medium zucchini, unpeeled shredded
2 cups tomatoes, peeled & chopped
1/2 cup jalapeno pepper, deveined, seeds removed & finely chopped
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
1 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon fresh lemon juice
1/2 teaspoon Tabasco sauce
1/2 cup parmesan cheese, grated
cooked pasta, to serve 8 persons

Steps:

  • Cook the sausage breaking it up so there are no lumps, cook with the onions & garlic. When the meat is lightly browned drain the pan.
  • Add the green peppers, saute 2 minutes.
  • Add the zucchini, tomatoes, jalapeno, basil, chili, salt, lemon juice & tabasco, simmer 15 minutes. Meanwhile cook your pasta (for an easy method see recipe #30358).
  • Serve over pasta.
  • Sprinkle with parmesan cheese.

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