From the roundup: 20 Zucchini Pasta Dinner Recipes Ready in 30 Minutes
At 5:20, when I want something that actually has some heat to it but I am not willing to stand over the stove for an hour, spicy arrabbiata pasta with zucchini is exactly where I land. The sauce is crushed tomatoes, garlic, and red pepper flakes, and the only thing I have learned the hard way is that you do not walk away from the garlic during that first two minutes because it goes from golden to bitter faster than you expect. I add the zucchini early enough that the edges soften but still have a little resistance when you bite through them, which keeps it from feeling like you accidentally cooked the vegetables too long. One skillet, one pot, and dinner is on the table before anyone starts asking what we are having.
Why you will love this
- Real heat that you control: start with half a teaspoon of red pepper flakes and add more after the sauce simmers down
- Zucchini holds its shape in the sauce rather than disappearing into it, so you get actual texture in every bite
- One skillet plus one pasta pot, and both are done around the same time
- Naturally vegan and dairy-free with no substitutions needed
- The sauce takes about 10 minutes to simmer, which lines up almost exactly with cooking the penne
Tips for success
- Watch the garlic the whole time it’s in the oil. It goes from pale to golden to burnt in about 30 seconds once it gets going, and burnt garlic will make the whole sauce bitter.
- Reserve the pasta water before you drain, not after. I’ve forgotten and had to use plain water, which works but the starchy water does a better job of pulling the sauce together.
- Cook the zucchini until the edges just start to color before adding the tomatoes. If you rush it, the zucchini stays raw-tasting and a little squeaky in the finished dish.
- Taste the sauce after it simmers and before you add the pasta. That’s the moment to adjust heat with more red pepper flakes and balance sharp tomatoes with the pinch of sugar.
What to serve with it
- A simple green salad with lemon dressing cuts through the richness of the olive oil in the sauce.
- Crusty bread is useful for getting the last of the arrabbiata out of the bowl.
- If you’re feeding people who want protein, Italian sausage browned and crumbled in at the zucchini stage works well without changing the rest of the method.
- A glass of something cold and slightly sweet, like sparkling water with citrus, helps if anyone finds the heat level higher than expected.
Substitutions
Penne is traditional here, but rigatoni or ziti hold the sauce just as well. For a chunkier texture, swap diced canned tomatoes for crushed. Yellow squash works in place of zucchini with no other changes needed. If you’re cooking for someone who can’t do much heat, pull their portion out of the skillet before you add more red pepper flakes at the end.
A small pat of butter stirred in right before serving rounds out the acidity if you’re not keeping it vegan. Grated Parmesan at the table is another option for anyone who wants it, though the sauce is complete without it.
Make-ahead and storage
The arrabbiata sauce can be made up to 3 days ahead and kept in the refrigerator. Reheat it in the skillet over medium heat while you cook fresh pasta, then toss and serve. Leftover assembled pasta keeps in an airtight container for up to 3 days. Reheat in a skillet with a splash of water or a spoonful of crushed tomatoes to loosen it up, since the penne absorbs the sauce as it sits.
The sauce on its own freezes well for up to 2 months. Thaw it overnight in the fridge and cook fresh pasta when you’re ready to eat. I don’t recommend freezing the assembled pasta and penne together since the texture of the zucchini suffers.
Spicy Arrabbiata Pasta with Zucchini
Ingredients
Equipment
Method
- Bring a large pot of well-salted water to a boil. It should taste like the sea. Cook the penne according to the package directions until al dente. Before you drain it, scoop out about a quarter cup of the starchy pasta water and set it aside. Drain the pasta and set it aside.
- While the water heats, warm the olive oil in a large deep skillet over medium heat. Add the sliced garlic and red pepper flakes at the same time. Cook for about 2 minutes, stirring constantly, until the garlic is golden and very fragrant. Watch it closely because garlic goes from golden to burnt quickly.
- Add the sliced zucchini and salt to the skillet. Stir to coat the zucchini in the oil and cook for 3 to 4 minutes, turning the pieces occasionally, until the edges start to look slightly golden and the zucchini is just beginning to soften. You want it to hold its shape in the final dish.
- Pour in the crushed tomatoes and stir everything together. Raise the heat to medium-high until the sauce starts bubbling, then reduce back to medium and simmer for 10 minutes, stirring occasionally. The sauce will deepen in color and thicken slightly. Taste it now and add more red pepper flakes if you want more heat, and the optional pinch of sugar if the tomatoes taste sharp. Season with salt.
- Add the drained penne to the skillet and toss to coat every piece in the sauce. If the sauce looks too thick or the pasta seems dry, splash in some of the reserved pasta water a tablespoon at a time and toss until the consistency is glossy and clingy, not watery.
- Remove from heat, scatter the fresh parsley over the top, and toss once more. Serve immediately. Pass extra red pepper flakes at the table for anyone who wants more heat.
Notes
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