Pork Sausage Spaghetti Bolognese with Zucchini Ribbons

This hearty spaghetti bolognese gets a flavor boost from Italian pork sausage, adding richness and depth to the classic tomato sauce. Tender zucchini ribbons are stirred in at the end for a fresh, vegetable-packed twist that complements the twirly pasta perfectly.

Topped with salty Parmesan cheese, this dish is a satisfying weeknight dinner that comes together in just 25 minutes. It’s comfort food at its finest-simple, quick and absolutely delicious.

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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 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 produce. Peel and mince garlic. Trim ends from zucchini. Using a peeler, shave zucchini lengthwise into thin ribbons, rotating as you go, until you get to the seedy core; discard core.
2. Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
3. While pasta cooks, remove sausage from casing; discard casing. Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Stir in garlic and Tuscan Heat Spice; cook until fragrant, 30 seconds.
4. Add marinara to pan with sausage mixture, then reduce heat to medium. Simmer until flavors meld and sauce is slightly reduced, 3-4 minutes.
5. Add spaghetti, ¼ cup reserved pasta cooking water (½ cup for 4 servings) and 1 TBSP butter (2 TBSP for 4) to pan with sauce. Toss to thoroughly combine. Separate zucchini ribbons with your hands, then stir into pasta until slightly softened, 1-2 minutes. Taste and season with salt and pepper. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until spaghetti is thoroughly coated in sauce.
6. Divide pasta between bowls; top with Parmesan 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 crumbled tofu and use vegan Parmesan if desired.

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.