Zucchini Arrabbiata Sauce

When you're looking to cook meatless — whether for Lent or any time of year — this Zucchini Arrabbiata sauce is a must-try!

Arrabbiata means "angry" in Italian, thanks to its fiery kick of spice, but trust me, you'll be nothing but happy when you make (and devour) this dish.

The zucchini adds a fresh, hearty twist that makes this sauce perfect over your favorite pasta.

You will need:

Olive oil

1/2 Sweet onion, diced

4 garlic cloves minced

Pinch of red pepper flakes

1 tsp salt

2 Zucchini cut into thin quarters

1 tbsp tomato paste

1 can crushed San Marzano tomatoes or 6 medium tomatoes chopped saving juice

1/2 cup white wine

Fresh parsley chopped

1 lb cooked pasta

Percorino Romano

Coat bottom of big pot with olive oil.  Add garlic to cold pan and bring heat up. Add red pepper flakes and salt, cook until garlic is golden.  Be careful not to burn! Add onion and cook for 5 minutes, then add zucchini and cook until soft.  Add tomato paste stirring well, then pour in wine.  Using a wooden spoon, break up zucchini.   Add in canned San Marzano’s, a handful of parsley and simmer on low for an hour, stirring often.  Add hot pasta into the sauce , a ladle of pasta water and simmer for another 5 minutes, stirring well. Serve with more fresh parsley and grated cheese.