Zucchini Arrabbiatta

Okay – this dish sounds really fancy BUT have no fear. It’s just an easy, Italian meal that is AWESOME! Basically Arrabbiata sauce is a popular dish in Italian regions that basically means “angry” and by angry, they mean spicy! I’m not much of a fan of spicy foods but this has just the right amount of heat and the zucchini pasta helps cool it down too. Makes 4 servings

Zucchini Arrabbiata

4 small zucchinis, spiral cut into “noodles”
1 lb ground beef, turkey, bison, etc
1 Tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
Arrabbiata Sauce
1 tsp olive oil
1/2 cup onion, finely diced
2 garlic cloves, finely minced
1/4 cup red wine (optional)
2 tsp honey
2 tsp basil, chopped
1 tsp red pepper flakes
2 Tbsp tomato paste
1 tsp apple cider vinegar
1/4 tsp oregano
1/4 tsp thyme
2 cups diced tomatoes, peeled (or 2 cans)
fresh parsley, chopped

  • In a skillet, heat olive oil and add ground meat, salt and pepper. Cook for about 15 minutes or until meat is cooked through and browned. Crumble as fine as desired. In a separate skillet, heat zucchini pasta with about 1 Tbsp olive oil and cook over low heat until warm, about 8-10 minutes. Don’t cook the pasta too long or it will get mushy.
  • In a sauce pan, combine ingredients for sauce except parsley. Bring to a low simmer over low-medium heat and stir until combined. Add meat mixture to sauce mixture and stir until combined. Serve sauce mixture over cooked pasta.
  • Top with fresh parsley and cheese if desired.

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