Italian Sausage Spaghetti with Zucchini Ribbons and Parmesan

There’s something about a big bowl of pasta that just feels right. It’s quick, comforting and always hits the spot. This version takes it up a notch with savory Italian pork sausage, delicate zucchini ribbons and a generous sprinkle of Parmesan. The result is a satisfying, flavor-packed meal that comes together in no time.

Whether you’re cooking for a busy weeknight or a cozy weekend dinner, this dish is sure to please. The sausage adds richness, the zucchini brings a fresh touch and the Parmesan ties it all together. Get ready to twirl your fork into a bowl of pure comfort.

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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 drained 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 sausage?

Yes, you can substitute with mild or hot Italian sausage or even ground pork seasoned with Italian herbs.

How do I make this dish gluten-free?

Use gluten-free spaghetti and ensure your marinara and spices are gluten-free. The other ingredients are naturally gluten-free.

Can I prepare the zucchini ribbons ahead of time?

It’s best to make them fresh, but you can shave the zucchini a few hours in advance and store them in the refrigerator in a sealed container.