Hearty Sausage Spaghetti Bolognese with Zucchini Ribbons and Parmesan

There’s nothing quite like a big bowl of pasta to satisfy a craving. It’s quick, carb-heavy and the ultimate comfort food, no matter the weather. This version takes things up a notch with savory Italian pork sausage, delicate zucchini ribbons and a generous sprinkle of Parmesan cheese. Every twirl of spaghetti is cloaked in a rich, flavor-boosted bolognese that will have you coming back for more.

Ready in about 25 minutes, this dish is perfect for busy weeknights when you want something hearty without spending hours in the kitchen. The sausage adds a robust meatiness, while the zucchini ribbons bring a fresh, tender contrast. Top it all off with Parmesan for a salty, nutty finish that ties everything together.

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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 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 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 casings and discard the casings. 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 seconds to 1 minute.
4. Once the sausage is fully cooked, add the marinara sauce to the pan and reduce the heat to medium. Simmer until the flavors meld and the sauce slightly reduces, 3-4 minutes.
5. Add the drained spaghetti, ¼ cup of the reserved pasta water and 1 tablespoon of butter to the pan with the sauce. Toss everything together to thoroughly combine. Use your hands to separate the zucchini ribbons, then stir them into the pasta until slightly softened, 1-2 minutes. Taste and season with salt and pepper. If the sauce seems too thick, add another splash of the reserved pasta water.
6. Divide the pasta between bowls, top with Parmesan cheese and serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like linguine or fettuccine works well, but adjust cooking time according to package directions.

What can I substitute for Tuscan Heat Spice?

A mix of dried oregano, red pepper flakes and a pinch of fennel seeds can mimic the flavor.

Can I make this dish ahead of time?

It’s best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water.