I love this version of a penne arrabbiata, as it’s keto-friendly, has just the right balance of flavors, including spicy chile and sweet tomato flavors. Even better, it can be made as quickly as twenty minutes! This keto beef arrabbiata is just as filling and delcious- if not more-so than the original. And with its rich textures and hearty mea sauce, no one will miss the carb ladden noodles!
Having Italian food on the keto diet is not as difficult as one might think! You can substitute many vegetables in place of the carbs and nobodies the wiser- the kids wont even complain! Of course it helps to make the noodles mimic real pasta, which is why I love my spiralizer soo much! I honestly rave about this thing to anyone that is interested these days. My husband just signs and goes along with it each time!
When you use the spiralizer to create noodle dishes, stir fry, or even fruit chips, it makes everything look more pleasing to the eye AND to the palette. Its much easier getting your kids agree to try something healthy if it looks cool. Check out which keto friendly vegetables to try out in the spiralizer.
The arrabbiate sauce is also keto friendly- no added sugars to worry about. If you are not a fan of beef, you can substitute with ground turkey or other ground meats. I make this ragu in large batches and freeze some during the winter months. My son loves to grab a bag, heat it up and use it as a dip (with not so keto friendly chips) but hey, I can’t blame him as this keto beef arrabbiata sauce is just that good!
During the winter months I opt for heartier stews and sauces because its warm and filling. The veggie noodles make the dish a bit lighter but still satisfying. One of my other favorite dishes used zucchini noodles is my spinach meatballs and pesto noodles. This is another super satisfying meal!
- 4 zucchini spiralized
- 1/2 teaspoon salt
- 2 tablespoons ghee
- 2 cloves garlic minced
- 1 pound ground beef
- 1 cup tomatoes canned and unsweetened
- 2 tablespoons tomato paste unsweetened
- 1/4 cup bone broth or substitute with water
- 1 teaspoon red pepper flakes
- 2 teaspoons dried herbs of choice I prefer thyme, oregano, and basil
- salt to taste
- pepper to taste
- 2 tablespoons olive oil
- basil fresh, to taste
- 1/2 cup Parmesan cheese grated
- Start with your spiralized zucchini, seasoning with salt and letting sit for 10 minutes before patting dry.
- While letting that sit, start your ragu. Grease a large pan over medium-high heat with 1 tablespoon ghee, adding garlic and letting cook 1 minute, until fragrant. Add your beef, cooking until browned, then add your tomatoes, tomato paste, bone broth, red pepper flakes, herbs, and salt and pepper as desired, cooking an additional 3-5 minutes to let thicken before removing from heat.
- Grease another pan with the remaining ghee, cooking the zucchini noodles 2-5 minutes, tossing regularly.
- Serve the noodles topped with your ragu, drizzled with olive oil, garnished with basil, sprinkled with Parmesan cheese.
- Cutting board
- Large pans (2)
- Serving plates
- Serving tongs for your “pasta”