Rigatoni with Melted Zucchini Sauce
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- เผยแพร่เมื่อ 13 ต.ค. 2024
- This is a self-imposed Spin It of the Spaghetti with Melted Cauliflower Sauce in That Sounds So Good. Essentially what’s going on here is “grandma-style vegetables” or “cooked to death vegetables”-wherein the vegetable of your choice is lured into submission by a low, slow, oily, and garlic-infused cooking process. The reason it works so brilliantly with zucchini is because all of the excess liquid is gradually driven off by the heat, and at the end you’re left with caramelized zucchini essence. I hope this becomes your new high-summer staple.
1:17 Got Spin In the Game
3:08 Sauce Starter
5:43 Six Minutes Later
6:47 AGAIN with the Six Minutes
7:30 Did it Work??
9:08 You Better Work!
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Zucchini is good two ways: crispy, and mushy. There is no in between. My other zucchini recipe is a fritter that is crunchy as all hell. This one obliterates it, but in a good way. What end of the squash spectrum are you?
Haha agree, even though I always liked zucchini. My current favorite recipe is little fried "pancakes" you just slice the zucchini then cut it into strips, salt it for 15 min and drain, squeezing out all the water you can without making the pieces mushy. Then you add an egg and some potato starch, some salt and pepper and mix into a batter that you shallow fry in veg oil. Dipping sauce on the side is 2 parts soy sauce, 2 parts rice wine vinegar, 1 part water, little bit of sugar and chopped up small onion, which gets delicious and snacky after sitting in the sauce for a bit, but its mostly there for the aroma. Fry, dip and eat :)
Girl, I love that you teach people HOW to cook and not WHAT to cook. These replacements are so natural and are what people can become comfortable doing. It’s not the panic of “I don’t have cauliflower, so do marshmallows work?” it’s “I don’t have cauliflower, so what kinda fits in that world?”. I had the luxury of a mother who was an extraordinary home cook and she taught me these things but not everyone had/has that guidance. Thanks Carla for being everyone’s awesome Mom. You’re the best.
I agree, I really appreciate that about Carla's approach. It makes the recipes feel more open and conducive to working with what you have.
And honestly, people really do say things like "I didn't have zucchini so I tried using marshmallows and it ended up a gooey mess, this recipe stinks." Honey, I don't know what you expected 🤷
Learn to love your abundance! I can zucchini pickles (similar to watermelon rind pickles) and a ratatouille base of diced zooks, eggplant, tomato, and onion to vary in presentation with each opened jar.
This!! Even as a qualified chef, she teaches me how to cook every video
For the melted cauliflower sauce I used a teaspoon of miso paste instead of anchovy to make it vegetarian friendly, and it was great!
And about 1/4 cup nutritional yeast for the 1/2 cup grated parm for those of us who struggle with dairy
It's zucchini season out in the country. Lock your doors. Don't forget storm doors or the zucchini fairy will jam them between your front door and storm door.
I need a zucchini fairy!
Drop it on friends’ and relatives’ porches, ring the doorbell, and RUN!
How come we can’t like a video a 100 times? I love you Carla. Thanks for the wonderful recipe.
I had this for dinner this evening. Great recipe. I like how creamy the sauce gets when the zucchini disintegrates. I added a couple extras, I had 2 small tomatoes sitting on the counter so I chopped them and added them to the sauce. Also, I had some leftover green beans in the fridge which were cooked with the same flavor profile as the zucchini so I added them too. The tomatoes and beans melted right in with the zucchini.
More of these, please!!! Would love to see you test different spin-its for the very first time, whether the dish ends up being a win or a flop. (Also, made your melted cauli pasta the other night with some bacon thrown in - just wonderful.)
I'm so making this recipe! I'm the only one in my family that likes zucchini and I feel validated by this video. Thank you, Carla!
Omg I didn’t have my glasses on and I read this as being “I feel violated by this recipe” and I laughed so hard. Thanks for the lolz. As you were. 😂
I love your book so much and the spin it philosophy. I also substitute ingredients all the time but sometimes it’s hard to not get caught up in a recipe and feel like you need that one thing. Never feel that way when I’m making recipes from your book!
My picky daughter loved this dish when I made it! I love when you say "spin it, win it!"
loving the Royal-Tenenbaum-wallpaper nails!
The spins were among the first things I noticed and appreciated about your recipes. You are Spintastic!
It's so satisfying watching a video when you realize that you have all the ingredients to make this recipe. Carla is THE BEST.
I made this yesterday for breakfast and oh my goodness... delicious. Thank you so much for this video, not only did you make it entertaining but you taught me different things along the way. I appreciate you teaching me how to make something new
I made this last weekend after seeing your video in the sidebar by pure chance a few days prior and we absolutely loved it, my partner raved about it saying it was one of the best pasta dishes he'd ever had, and we eat a lot of pasta!
I'm an instant convert and love your personable, relaxed style of video and cooking - liked, subscribed and a satisfied, full tummy! Thank you. :)
Made this and it really came together beautifully. Added some chopped Walnuts at the end and the little crunch and bitter undertone worked really well.
Absolutely love how your recipes are so very relatable. Using stuff most people really really really have on hand and eat. The anchovy is the only thing I'd have to go look for in the store, but we do occasionally have them around the kitchen for my husband's pizza. I really want to make this and hope my kids will actually eat it. Anything with parmesan is a win for them.
Made this recipe yesterday and I'm in love 🥰
Wow thanks so much for the experiment! I made this in one pan, adding dry pasta when the zucchini started releasing juices, and a splash of water whenever it needed some. Used just a couple tsp of olive oil with 1 tbsp butter to start the veg, and another tbsp to finish. The whole thing is rich, creamy, tastes of butter, and honestly doesn't even need cheese (if someone eating with you is particular about the kind in the fridge)- delicious
Carla preaching the Spin-It gospel!
I love this recipe and the way you cook. This is how I’ve always cooked. Improvise and jump from really good basics and knowledge of what does what when.
I can’t wait to try this one.
Carla! You are always solving my problem of what to do with the free produce I was given. Can't wait to try this!
Spoiler alert! It totally works! When I became allergic to cauliflower years ago, I started substituting zucchini for cauliflower in the cauliflower sauce recipe I grew up with. Works great! Also, because I am also allergic to all fish/seafood/shellfish - I sometimes use a dash of soy sauce or a touch of white miso where anchovies are called for. The white miso especially works well if you don’t want the color of dark soy.
on my trip to Italy, we had a boat day and went to this small Amalfi town and had pasta I had a dish just like this, it was to die for so happy I came across this!!!!!!!! can't wait to cook
Fun video about an interesting spin on utilizing zucchini. Looking forward to making this recipe
Thank you so much for this whole idea, I love to riff on things and see what I can create. I use miso paste in my pasta instead of anchovy and it works great, very validating to see a chef do this too.
I’ve made this twice and planning to make it again this week. It’s perfection…just like Carla.
This looks IN-CRED-IBLE. I personally love zucchini so much I'd be tempted to sauté some separately and throw it in at the end of the cook so that there's chucks of crunchiness going on at the same time!
Reminds me a bit of Chris Morocco's summer squash and basil pasta, which I make often in the summer and is super delicious! He uses deeply browned garlic to get the richness you get with anchovies, I suppose...
I will definitely be cooking this,thank you love the way you cook
Carla! Thank you so much for the spins in this... my husband and I recently went Vegan and so many recipes that used to look amazing now are on our "nope!" list. I can't wait to make this, veganized! Looks DELICIOUS!
You have to try Carla's "Spicy Green Beans and Tofu" its a dish I dream about and make constantly for over a year now. She has a video of it on her channel from about a year ago and it's also in her cookbook. Amazing! And already vegan :)
@@kaiju_k5042 Thanks for the heads up! I'll add it to the menu for this week!
@@SparrowErin10 Awesome :) I know you will love it!
ok so I now know what I'm making this weekend! Thank you Carla for the inspo
In the Phoenix area we have the "produce rescue" program where you can go on the weekends to various locations and get 70 lbs of slightly imperfect veggies for $12. This time of year they always give out a TON of zucchini and yellow squash and mexican squash. Now I know what to do with them. YAY!
Love the Technique on this dish especially with the Anchovies. This comment coming from a Born and Raised Italian from Bensonhurst Brooklyn closest to living in ITALY when it was the real NYC. Definitely a 1000% on this dish. Also one of my recipes I swtich this dish up from Zucchini and give it a Cream of Spinach taste comes out 👌 also great for people that don't like Zucchini.
Humboldt Fog is delicious! Found it at my local grocery in western rural Colorado! Excited to try this spin from TSSG!
Just made this and it is so yummy! Personally I’d cut down on the chillin flakes a bit cause they can take over but still 10/10 would recommend
Carla, I think we need an earring/jewelry tour. I love your style!
Just made it. Didn’t have anchovy. The lemon at the end makes it! Delizioso!!!
We've been doing something very similar with our two-foot long zucchinis this summer. We've been slicing them up very thin, then putting them in a big glass baking dish with plenty of olive oil, salt, pepper and red pepper flakes, then roasting them in the oven until they've totally broken down to mush and the edges get a little brown and crispy. When we pull it out of the over, we top it with lots of thin sliced parmesan cheese and fresh basil, then eat it on bread or pasta. Super sweet and delicious! This looks faster, but I do love the crusty brown edges we get from the oven roast.
This idea blew my mind....seriously THANK YOU! I do love the "zucc" so I'm sure this will be amazing!
this is also great with mint stored in towards the end to keep it fresh, and served with goats cheese or feta, been cooking that number for years
I'm in the middle of making this. It smells amazing 😊
Made this today and it was great. Added a spoon of creme fraiche at the end
Love the suspense of not knowing whether it would turn out or not! Yum gotta try this!
I have been looking for a good zucchini recipe, perfect time as always!
i made a shockingly similar recipe last night except i grated the zucchini. i will try adding 'chovies next time. thanks!!
I just made this! And omg it’s soooo good! I didn’t have anchovies or shallots, so my spin it’s were, red onion and fish sauce 💋🤌🏽
I actually spinned it before! And it worked perfectly :)
Hate zucchini! But genuinely love your "spin it" concept. Since getting both of your cookbooks, I have given myself permission to spin your recipes and others. Last week Ina Garten put up a recipe for Whipped Feta Tomato Crostini (or something like that) and since my cherry tomato plants are overflowing and we had company coming over, I had to give them a whirl. The recipe called for shallots and pine nuts and I had neither. I did have a some sweet white onions and some walnuts. It was perfect! Thank you for helping me become a more confidant cook.
I'm so excited to do this!! I love zucchini and always welcome a simple veg forward recipe. Thanks Carla!
Carla, your videos have inspired me to sub and spin-it in my own kitchen all the time
When you grow your own summer squash and you have been struggling to use them fast enough, sometimes they start to firm up into winter squash.
I find that this liminal period is the perfect time to stew them down into a pasta sauce. It can turn out somewhere between this and a butternut squash sauce depending on how far winterized they are.
If you keep the flavors simple, with just onion and garlic in the base sauce, you can even do it in bulk, can or freeze it, and pick which flavor profile you want to accentuate when you use it by adding different spices when you use it.
Chili, lemon, parm and basil like your recipe will bring out the vegetal summer flavors, or you can go with cinnamon, allspice, nutmeg, sage, and brown butter to bring that sweetness of autumn.
Perfect way to both preserve the taste of zucchini season beyond the couple weeks they are coming out of your ears, and also not let the tsunami of squash squash you in food waste when you run out of recipes to use them up.
I would love to see more on the fly experiments like this one!
Looks very yummy and a terrific idea for the abundance of zucchini these days. Unfortunately, my husband has to have some kind of protein or he feels it isn’t dinner. A bit of Italian sausage will take care of that. Thanks, Carla! 😘
I will be the first to admit that I totally have a parasocial friendship with miss Carla and I’m 100% okay with it. I feel like she would be a fantastic mother and an even more badass aunt! The “welcome” portion of the videos is truly my favorite thing 🥹
i didnt have anchovies, but i DO have filipino tuyo (salted dried herring in oil) and it was a great spin it for this dish!
Love it! Thank you for sharing, Carla!
This looks delicious! I have actually been making something similar-ish, with grated zucchini and fresh herbs. Now I need to try it your way!
i make a version of this all the time and i love it! if you ever feel like it, add some nooch instead of the anchovies, its delicious
I’ve used miso when I made for vegetarian friends and it also came out great
I was wondering if I could sub in nooch for the anchovies or the parm! Looks like I'll be doing it for both!
Literally wanted something just like this last week. Had zucchini and was wondering if i can make a jammy sauce but didn’t know how. Thanks!
Hey Carla! I think a video idea would be all about Anchovies? Like where do you get good ones!? And where are the anchovy bones?! 🤣❤️
Cento has good ones. Also, the bones “melt” because they are so delicate. At the end you are left with the umami of the anchovies but no sight of them in the dish 😅.
Gagootz are good, but the flowers are the best part. Stuffed Zucchini flowers are great. As kids we would eat the flowers like candy in Grandmas garden until she chased us with the wooden spoon.
Julia Child had a recipe for "grated zucchini sauteed in butter and shallots" that's similar in concept to this. I love zucchini and love that, so this is something I must try!
I have waited for this one😊
Can't wait to try this! Thank you!
I made this by substituting the zucchini with eggplant and anchovies with fish sauce. I also added some spinach for added nutrients. It was delicious!!!!!!! Thank you :)
This was delicious!!!
You've opened my eyes to the possibility of Floppage being a good thing
I want that bowl!!!!!!!
Rigatoni is S-tier pasta- it holds its shape, it holds the sauce, its easy to cook / stir around without breaking & it yields great volumes so you feel like you can eat a bit more of em
I made this with artichokes ans mushrooms. Holy smokes was it good! 😳 ❤
for some reason my instinct wants to put some ripe jewel box tomatoes in there too it looks so good!
Yet another great one! Love the spin it concept - us normies don’t always have the right ingredients or the wherewithal to figure out what we have on hand that may work.
I was trying to figure out a new zucchini recipe. Thank you
Just made Flash-in-the-Pan Chicken last night…amazing! 🎉 Guess I know what’s for dinner tonight!
Hey! My husband had an interesting suggestion for an anchovy substitute, and I think I might agree...what about miso paste??? Also, I love zucchini, in all the ways.
I’ve done that with her melted cauliflower pasta-comes out great
I might like this even more than the original!
Delyyyycious. I used tomato paste and added vermouth. Great recipe 🤌🏼💪🏻 Carla strikes again.
To quote some wise person, "that looks so good."
Literally on my way to zucchini to try this, looks to die for
Hmmm, I Saw a similar recipe somewhere years ago. Storyteller Chef... hint, hint! Add 1Tbs. freshly chopped of ea. Basil, Parsley, Cilantro. Cook into sauce. Also near the end add 2 pad of butter for than sheen.
i’m making this asap
We’ve got about a million courgettes from the garden in our fridge so a new way to cook them couldn’t have come at a better time 🤣💛
Despise \zucchini but would love to make this with roasted pumpkin or spaghetti squash.
Thanks for the inspiration.
Looks delicious!!
When you get a Carla cypress grove add on a Carla video
look yummy
Works also really really well with eggplant !!
I just made this for dinner 10/10! But it's got me wondering if it would work with eggplant?🤔
Looks amazing!!!!!!! Anna how could you not care for zucchini? Love love love squash!
Looks delicious!I wonder if it would work with cheese tortellini?
So I am also a proclaimed zucchini hater, I shall try this recipe because it looks amazing, and you're amazing! 🥒
yummmy
where do i get that knife its so lovely
Looks great, similar to spaghetti alla nerano .
Random question, but I was wondering if it would be smart to add a splash of white cooking wine to the zucchini sauce?
Carla, I am wanting to get my mom a copy, but she’s strictly gluten free. You talked about giving lots of spin it ideas in your book. Would any of these I clise gluten free options? Even if it doesn’t, I still want a copy for myself!
5:03 I’m making this right now and my zucchini must have so much water because it’s not browning or melting. Gonna try to cook for a few rounds without the lid to let some of the moisture escape? Or should I drain it off…? I’m using more of a Dutch oven than a skillet if that matters?
YUMMMMM
Could you replace the zucchini with Mexican grey squash? (Assuming you removed the seeds)