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Zucchini Noodles with Zesty Ragu Sauce

Serves: Makes 6 to 8 servings

Ingredients:

  • 6 to 8 medium-sized zucchini squash, spiralized
  • 1 lb. spicy Italian sausage, removed from casing
  • 2 28-oz. cans crushed San Marzano tomatoes
  • 2 tablespoons olive oil
  • 1 large Spanish onion, minced
  • 2 large carrots, finely chopped
  • 3 celery stalks, finely chopped
  • 3 cloves garlic, minced
  • 1 cup vodka
  • 1½ teaspoons dried oregano
  • ½ teaspoon red chili flakes
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon black pepper
  • Salt to taste (about 2 teaspoons)
  • Grated Parmesan, for serving


Procedures:

Preheat oven to 350°F.

To make the ragu: In a deep, oven-safe sauté pan over high heat, add 2 tablespoons of olive oil. When shimmering, add onions, carrots, celery, oregano, chili flakes, thyme, black pepper and a pinch of salt. Cook, stirring occasionally, until tender (about 5–7 minutes). Add vodka, lower heat to medium and cook until reduced by half (about 5 minutes). Add tomatoes and stir to combine. Cover pan with a tight-fitting lid and transfer to the oven. Bake sauce in the oven for 1½ hours, stirring every 30 minutes. When done, transfer ragu to a sauce pan.

Cook Italian sausage on the stovetop until crumbled. Add sausage to the ragu, taste and season with salt. Simmer sauce on stovetop until ready to serve.

To serve: Pour ragu sauce over raw, blanched or sautéed zucchini noodles and top with grated Parmesan.

by Kyle Weber

 
 
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