Spicy Arrabbiata Zoodles: Low Carb, Quick, and Easy!

Homemade Arrabbiata Sauce served over Zoodles is a spicy low carb meal that is quick and easy to prepare.

Photo byThat Recipe

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.

INGREDIENTS FOR ARRABBIATA SAUCE

Just a few basic ingredients is all it takes to make a delicious homemade sauce:

• extra-virgin olive oil (or other cooking oil)
• tomato paste
• fresh tomatoes (or canned if not in season)
• herbs and spices: crushed red-pepper flakes, dried oregano, garlic powder, salt and pepper

I do not recommend leaving out the tomato paste. Not only does it thicken the sauce, but it adds some umami, the "savory" taste. If you don't have any, add some finally grated Parmesan to the sauce and up the tomatoes a bit.

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.

The links below are affiliate links to show you the different options for spiralizers available. I may earn a commission from purchases through the links at no cost to you.

This one from OXO is small, inexpensive, and hand operated.

This one from Breftans has more options, but takes up more space, hand operated

Attachment for a KitchenAid electric mixer (what I have), more expensive and takes up more room, but is faster and easier because it is electric.

Recipe

INGREDIENTS

• 4 large zucchini (peeled)
• 3 tablespoons extra virgin olive oil
• 3 cloves garlic (crushed and peeled)
• salt and pepper (to taste)

Arrabbiata Sauce:

• 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)

Garnish (optional):

• fresh basil (washed, dried and cut into thin slices)
• Parmesan cheese (freshly grated)

INSTRUCTIONS

• 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.