Spicy Sausage and Zucchini Linguine with Lemon

This vibrant pasta dish brings together savory pork sausage, tender zucchini and a hint of heat from chili flakes, all brightened with a squeeze of fresh lemon. It’s a satisfying meal that comes together in just 30 minutes, making it perfect for busy weeknights.

The key is to cook the sausage until golden brown, then build the sauce in the same pan with onions, zucchini and garlic. Tossing the cooked linguine directly into the sauce allows the pasta to soak up all the delicious flavors. Finish with a sprinkle of Parmesan and serve with lemon wedges for an extra zing.

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Ingredients

6 ounce Sweet Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

6 ounce LinguineView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 can Diced TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, quarter the zucchini lengthwise, then cut into 1/2-inch pieces. Halve, peel and finely dice the onion. Mince or grate the garlic. Cut half the lemon into wedges. Remove the sausage from its casing.
2. Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the sausage and season with salt and pepper. Cook, breaking up the pieces, for about 6 minutes until golden brown. Transfer to a plate and set aside.
3. Add the onion and zucchini to the same pan. Season with salt, pepper and chili flakes (use 1/4 teaspoon for mild heat or more to taste). Cook over medium heat for about 5 minutes until the onion softens and zucchini is browned. Add the garlic and dried thyme; cook for 30 seconds until fragrant.
4. Add the linguine to the boiling water and cook for 9-10 minutes until al dente.
5. Return the sausage to the pan. Add the diced tomatoes and season with pepper. Bring to a boil, then reduce to a simmer while the pasta finishes cooking.
6. Drain the linguine and add it directly to the pan with the sauce. Toss to combine, then squeeze the juice from the half lemon over the pasta and toss again.
7. Serve the pasta in bowls, sprinkle with Parmesan cheese and garnish with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with mild or hot Italian sausage or even chicken sausage for a lighter option.

Can I make this dish gluten-free?

Absolutely! Use gluten-free linguine or your favorite gluten-free pasta. Check that all other ingredients are gluten-free.

How do I store leftovers?

Store 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.