Pork Sausage Spaghetti Bolognese with Zucchini Ribbons and Parmesan

This hearty pasta dish combines the rich, savory flavors of Italian pork sausage with a classic marinara sauce, all tossed with al dente spaghetti and tender zucchini ribbons. It’s a comforting meal that comes together quickly, perfect for busy weeknights.

The zucchini adds a fresh, light contrast to the robust sauce, while a generous sprinkle of Parmesan cheese brings everything together. Each bite is a delightful mix of textures and tastes that will satisfy your pasta cravings.

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Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

9 ounce Longhini's 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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry the produce. Peel and 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, then reduce the heat to medium. Simmer until the flavors meld and the sauce slightly reduces, 3-4 minutes.
5. Add the drained 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 well coated.
6. Divide the pasta among 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. Adjust cooking time according to package directions.

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 for a hearty vegetarian version.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a splash of water or broth to revive the sauce.