Hearty Sausage and Spaghetti Bolognese with Zucchini Ribbons

There’s something about a big bowl of pasta that just hits the spot-it’s quick, carb-loaded and endlessly comforting, no matter the weather. This version takes it up a notch with savory Italian pork sausage, delicate zucchini ribbons and a generous sprinkle of Parmesan cheese. Every twirl of spaghetti is coated in a rich, flavor-packed Bolognese that will have you coming back for seconds.

Best of all, this recipe comes together in under 30 minutes, making it perfect for busy weeknights when you need a satisfying meal without the fuss. The combination of juicy sausage, tender zucchini and tangy marinara creates a balanced, delicious dish that the whole family will love.

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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

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, remove the Italian pork sausage from its casings and break it into small pieces.
3. Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Transfer to a plate and set aside.
4. Using a vegetable peeler, shave the zucchini into long ribbons. Mince the garlic clove.
5. In the same skillet, add the minced garlic and Tuscan Heat Spice. Cook for 30 seconds until fragrant.
6. Pour in the marinara sauce and bring to a simmer. Add the cooked sausage back to the skillet and stir to combine.
7. Add the zucchini ribbons to the sauce and cook for 2-3 minutes until just tender.
8. Add the drained spaghetti to the skillet and toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
9. Serve the pasta in bowls and top with grated Parmesan cheese.

Recipe Tips

FAQ

Can I use a different type of pasta?

Absolutely! This sauce works well with any long pasta like linguine, fettuccine or even short shapes like penne.

Can I substitute the pork sausage?

Yes, you can use Italian chicken or turkey sausage for a lighter option or even a plant-based sausage for a vegetarian version.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.