Hearty Italian Sausage Spaghetti with Zucchini Ribbons

There’s something magical about a big bowl of pasta that never fails to satisfy. It’s quick, carby, comforting and our go-to no matter the weather. When you add bites of Italian pork sausage, tender zucchini ribbons and Parmesan to the equation, you’ve reached another level of deliciousness entirely.

Ready to enjoy bite after bite of twirly spaghetti cloaked in this flavor-boosted bolognese? We thought so. This recipe comes together in about 25 minutes, making it perfect for busy weeknights when you crave a hearty, homemade meal without the fuss.

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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

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 all produce. 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 other types 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.

What if I don't have Tuscan Heat Spice?

You can make a substitute by mixing 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon red pepper flakes and ¼ teaspoon black pepper.

Can I make this recipe vegetarian?

Absolutely! Replace the Italian pork sausage with a plant-based sausage or crumbled tempeh. Use vegan Parmesan or nutritional yeast for topping.