Hearty Italian Sausage Spaghetti with Zucchini and Peas

There’s nothing quite like a big bowl of pasta to satisfy a craving. This recipe takes classic spaghetti bolognese to the next level with savory Italian pork sausage, tender broiled zucchini, sweet peas and a creamy tomato sauce. Every twirl delivers rich, comforting flavor.

Perfect for busy weeknights, this dish comes together quickly with simple ingredients. The sausage adds a robust, herby taste while the zucchini brings a fresh contrast. A touch of sour cream and butter makes the sauce luxuriously smooth. Finish with a shower of Parmesan for a meal the whole family will love.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat broiler to high. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons.
2. Toss zucchini on a baking sheet with a large drizzle of olive oil, half the Italian Seasoning (you’ll use the rest in the next step), salt and pepper. Broil until browned and softened, 5-7 minutes. Watch carefully to avoid burning.
3. Meanwhile, remove casing from sausage if necessary; discard casing. Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and remaining Italian Seasoning. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
4. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain and set aside.
5. While pasta cooks, stir crushed tomatoes, stock concentrate, peas and 1 tsp sugar into pan with sausage. Season generously with salt and pepper. Bring to a simmer and cook until reduced, 5-7 minutes.
6. Stir sour cream and ½ TBSP butter into pan with sauce until melted and combined. Add zucchini and drained spaghetti; toss to coat. If your pan isn’t large enough, carefully pour everything back into empty pasta pot. If needed, stir in reserved pasta cooking water 1 TBSP at a time until pasta is thoroughly coated in sauce. Taste and season with salt and pepper. Divide pasta between bowls. Sprinkle with Parmesan and serve.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with ground pork or beef, but the Italian seasoning will provide the classic flavor.

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.

Can I make this dish gluten-free?

Absolutely! Use gluten-free spaghetti and ensure all other ingredients are gluten-free.