Zucchini Noodles with Zesty Ragu Sauce
By Kyle Weber
Images
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
Procedure
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.
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.
Zucchini Noodles with Zesty Ragu Sauce
By Kyle Weber
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
Procedure
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.
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.