Hearty Italian Pork Sausage Spaghetti with Zucchini Ribbons

There’s something magical about a big bowl of pasta-it’s quick, carb-loaded and the ultimate comfort food, no matter the weather. This recipe takes classic spaghetti bolognese to the next level with juicy Italian pork sausage, delicate zucchini ribbons and a generous sprinkle of Parmesan. Every twirl delivers rich, savory flavor with a hint of warmth from Tuscan heat spice.

Ready in about 25 minutes, this dish is perfect for busy weeknights when you crave something satisfying without spending hours in the kitchen. The sausage adds a hearty, meaty depth, while the zucchini ribbons bring a fresh, tender contrast. Top it all with Parmesan and dig in!

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Ingredients

2 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

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. Meanwhile, 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 and cook until al dente, 9-11 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
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 thickens slightly, 3-4 minutes.
5. Add the cooked spaghetti, 1/4 cup of the reserved pasta water and 1 tablespoon of butter to the pan. Toss everything together until well combined. Gently separate the zucchini ribbons with your hands and stir them into the pasta until slightly softened, 1-2 minutes. Taste and season with salt and pepper. If the pasta seems dry, add more reserved pasta water a splash at a time until the spaghetti is thoroughly coated.
6. Divide the pasta among bowls, top with Parmesan cheese and serve immediately.

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 recipe vegetarian?

Absolutely! Swap the pork sausage for a plant-based sausage or omit it altogether and add more vegetables like mushrooms or bell peppers for a hearty meatless version.

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 in the microwave, adding a splash of water to loosen the sauce if needed.