Hearty Pork Sausage and Zucchini Orecchiette with Parmesan

There’s nothing quite like a big bowl of pasta to hit the spot-it’s quick, carb-loaded and endlessly comforting, no matter the weather. When you add juicy Italian pork sausage, delicate zucchini ribbons and a generous shower of Parmesan, you’ve got a dish that’s next-level delicious.

This recipe takes the classic Bolognese idea and gives it a fresh twist with orecchiette, the little ear-shaped pasta that catches every bit of sauce. Ready to twirl up a plate of pure satisfaction? Let’s get cooking.

Log in to save recipes and build weekly shopping lists.

Ingredients

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Orecchiette PastaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the orecchiette and cook until al dente, about 9-11 minutes. Reserve 1/2 cup pasta water before draining.
2. While the pasta cooks, trim the ends of the zucchini and use a vegetable peeler to create long ribbons. Mince the garlic.
3. Heat the cooking oil in a large skillet over medium-high heat. Remove the Italian pork sausage from its casings and add to the skillet, breaking it up with a spoon. Cook until browned, about 4-5 minutes.
4. Add the minced garlic and Tuscan Heat Spice to the skillet and cook for 30 seconds until fragrant.
5. Stir in the marinara sauce and bring to a simmer. Let it cook for 2-3 minutes to thicken slightly.
6. Add the zucchini ribbons to the sauce and cook for 1-2 minutes until just tender.
7. Add the drained orecchiette, butter and olive oil to the skillet. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce.
8. Season with salt and black pepper to taste. Serve in bowls and top with grated Parmesan cheese.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with sweet Italian sausage or even ground pork seasoned with fennel and garlic.

How do I make this dish vegetarian?

Omit the pork sausage and add a can of drained chickpeas or lentils for protein. Use vegetable broth instead of pasta water for extra flavor.

Can I prepare this ahead of time?

The sauce can be made a day in advance and stored in the fridge. Cook the pasta fresh and combine when ready to serve.