Spaghetti Bolognese with Chicken Sausage and Zucchini Ribbons

This hearty spaghetti bolognese is the ultimate comfort food, perfect for any night of the week. Tender zucchini ribbons add a fresh twist, while Italian chicken sausage brings savory, herby flavor to the rich marinara sauce.

Ready in just 25 minutes, this dish is a satisfying and protein-packed meal that the whole family will love. Top it with plenty of Parmesan for a finishing touch.

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Ingredients

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Peel and 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, stirring occasionally, 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 if necessary; 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 has slightly reduced, 3-4 minutes.
5. Add drained 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 regular pork sausage instead of chicken sausage?

Yes, you can substitute with any ground sausage you prefer. Just adjust cooking time as needed.

How do I make zucchini ribbons without a peeler?

You can use a mandoline slicer or a sharp knife to cut thin strips. A vegetable peeler works best for even ribbons.

Can I use gluten-free spaghetti?

Absolutely! Use your favorite gluten-free pasta and follow package instructions for cooking time.