Spicy Tomato Sauce with Sopressata and Charred Zucchini

Staff Writer
Spicy Tomato Sauce with Sopressata and Charred Zucchini
Spicy Tomato Sauce with Sopressata and Charred Zucchini
Jane Bruce

Spicy Tomato Sauce with Sopressata and Charred Zucchini

Tomato sauce can often feel like a boring old weekday staple, but with this recipe you can literally spice it up. By adding the rich flavors of sopressata and charred zucchini with the unique tang of Sriracha, this is a sauce will definitely add a flair to the usual version.

Click here to see 7 Easy Sriracha Recipes.

Ready in
20 m
4
Servings
335
Calories Per Serving
Deliver Ingredients

Notes

Note: This sauce is intended to go with pasta, but could go over a meat or fish dish as well.

Ingredients

  • 3 Tablespoons olive oil, plus more for brushing the zucchini
  • 3 Tablespoons tomato paste
  • 1 Cup sopressata, cut into quarters
  • 1 zucchini, cut into 1-inch discs
  • Salt, to taste
  • 1 Ounce canned crushed tomato, preferably organic
  • 1 ripe tomato, diced
  • Juice of 1 large lemon
  • 2 Tablespoons Sriracha

Directions

Put the olive oil, tomato paste, and 1/8 cup of the sopressata in a large cast-iron saucepan over medium heat. Cook until the mixture starts to bubble, for 5 minutes. Meanwhile, add the zucchini, brushed with olive oil and seasoned with a dash of salt, to a grill pan over high heat. Also cook for about 5 minutes, turning over halfway through. Set the zucchini aside. Add the crushed tomato, tomato, lemon juice, Sriracha, and a dash of salt to the saucepan and cook until it is hot, for 2-3 minutes. Add the sopressata and zucchini, cook for 1 more minute and then serve immediately.

Tomato Sauce Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Tomato Sauce Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Nutritional Facts

Total Fat
28g
44%
Sugar
4g
N/A
Saturated Fat
8g
40%
Cholesterol
61mg
20%
Protein
14g
27%
Carbs
8g
3%
Vitamin A
35µg
4%
Vitamin B12
0.6µg
10.8%
Vitamin B6
0.4mg
20.8%
Vitamin C
31mg
52%
Vitamin D
0.5µg
0.1%
Vitamin E
3mg
13%
Vitamin K
13µg
16%
Calcium
37mg
4%
Fiber
2g
8%
Folate (food)
21µg
N/A
Folate equivalent (total)
21µg
5%
Iron
2mg
9%
Magnesium
32mg
8%
Monounsaturated
16g
N/A
Niacin (B3)
4mg
22%
Phosphorus
150mg
21%
Polyunsaturated
4g
N/A
Potassium
584mg
17%
Riboflavin (B2)
0.2mg
11.4%
Sodium
1292mg
54%
Thiamin (B1)
0.3mg
18.3%
Trans
0.3g
N/A
Zinc
2mg
12%

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