Zucchini Sauce for Pasta with Tomato, Parsley, and Chili Pepper

Sugo di Zucchine con Pomodoro, Prezzemolo, e Peperoncino

Preparation info

  • Enough sauce for 1 pound of pasta, making


    • Difficulty


Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

  • About

At first glance, the ingredients list of this recipe would cause one to think it is going to be a repetition of the one. Here, however, the zucchini is cooked before it is combined with the tomato. It is cooked by a method that would be called trifolare in Italian, letting it cook down at moderate heat until it is very tender. This method both sweetens and lengthens the flavor of the vegetable.