Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
Rach makes a quick + simple spicy spaghetti with zucchini and lemon that comes together fast—her secret ingredient? 'Nduja, a.k.a. Calabrian sausage paste. Rach likes to use La Quercia 'Nduja or Tempesta 'Nduja.
For a vegetarian adaptation, instead of the 'nduja, whisk up 2 tablespoons Calabrian chili paste (a jarred product widely available in large markets or online) with ½ to ¾ cup boiling pasta water.
Heat a large pot of water to boil for pasta, 4 to 5 quarts.
Heat a large skillet over medium to medium-high heat. Add EVOO, 3 turns of the pan, add zucchini and season with salt, lightly brown 3 to 4 minutes, add preserved lemon or zest of 1 lemon and garlic, toss and reduce heat by half.
Place 'nduja in a bowl and add about ¾ to 1 cup of boiling water from the pasta pot, whisk to loosen the sausage paste and create a spicy sauce or bath for the pasta. For a vegetarian preparation, whisk a couple of tablespoons of Calabrian chili paste with boiling water.
Salt the boiling water and add the pasta. Cook the pasta 1 minute less than pasta cooking time on package, reserve another ½ cup water, then drain, add to zucchini along with herbs and cheese and spicy liquid. Use a splash or 2 of the water if the pasta gets too tight or dry while tossing to combine.