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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.