Pork Sausage Spaghetti Bolognese with Zucchini Ribbons and Parmesan

This pork sausage spaghetti bolognese is the ultimate comfort food-quick, satisfying and packed with flavor. Juicy Italian pork sausage is browned and simmered in a rich marinara sauce, then tossed with al dente spaghetti and delicate zucchini ribbons. A sprinkle of Parmesan cheese finishes the dish, adding a salty, nutty note that ties everything together.

Perfect for busy weeknights, this recipe comes together in just 25 minutes using simple, high-quality ingredients. The zucchini ribbons add a fresh, tender texture that complements the hearty sauce, while the Tuscan Heat Spice brings a subtle warmth. Serve it up for a family dinner that everyone will love.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

9 ounce Three Little Pigs 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. 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. Stop when you reach the seedy core; discard the core.
2. Once the water is boiling, add the spaghetti. Cook until al dente, 9-11 minutes. Reserve ½ cup of the pasta cooking water, then drain the spaghetti.
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, 5-7 minutes. Stir in the minced garlic and Tuscan Heat Spice; cook until fragrant, 30-60 seconds.
4. Add the marinara sauce to the pan and reduce the heat to medium. Simmer until the flavors meld and the sauce thickens slightly, 3-4 minutes.
5. Add the cooked spaghetti, ¼ cup of the reserved pasta water and 1 tablespoon of butter to the pan with the sauce. Toss to combine thoroughly. 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 needed, add more reserved pasta water a splash at a time until the spaghetti is well coated.
6. Divide the pasta among bowls. Top with Parmesan cheese and serve.

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! Replace the pork sausage with plant-based sausage or crumbled tofu and use vegan Parmesan or nutritional yeast for topping.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat with a splash of water or broth to loosen the sauce.