Pork Sausage Spaghetti Bolognese with Zucchini Ribbons and Parmesan

This hearty pasta dish combines the rich flavors of Italian pork sausage with a classic bolognese sauce, elevated with tender zucchini ribbons and a generous sprinkle of Parmesan cheese. It’s a satisfying meal that comes together quickly, making it perfect for busy weeknights.

The sausage adds a savory depth, while the zucchini ribbons bring a fresh, light texture that balances the richness of the sauce. Tossed with al dente spaghetti and finished with butter and Parmesan, every bite is a comforting delight.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

14 ounce Marinara CupView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Mince the garlic. Trim the ends from the zucchini. Using a peeler, shave the zucchini lengthwise into thin ribbons, rotating as you go, until you reach the seedy core; discard the core.
2. Once the water is boiling, add the spaghetti to the pot. Cook until al dente, 9-11 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the spaghetti.
3. While the pasta cooks, remove the sausage from its casing and discard the casing. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the sausage and cook, breaking it up into pieces, until browned and cooked through, 4-6 minutes. Stir in the garlic and Tuscan Heat Spice; cook until fragrant, about 30 seconds.
4. Add the marinara sauce to the pan with the sausage mixture and reduce the heat to medium. Simmer until the flavors meld and the sauce slightly reduces, 3-4 minutes.
5. Add the cooked spaghetti, 1/4 cup of the reserved pasta cooking water and 1 tablespoon of butter to the pan with the sauce. Toss to thoroughly combine. Separate the zucchini ribbons with your hands, then stir them into the pasta until slightly softened, 1-2 minutes. Taste and season with salt and pepper. If needed, stir in more reserved pasta cooking water a splash at a time until the spaghetti is thoroughly coated in sauce.
6. Divide the pasta between bowls, top with Parmesan cheese and serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute spaghetti with other long pasta like linguine or fettuccine or even short pasta like penne.

Can I make this dish vegetarian?

Absolutely! Replace the pork sausage with a plant-based sausage or omit it and add more vegetables like mushrooms or bell peppers.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.