Zucchini Linguine with Sweet Italian Sausage in Tomato Sauce

Celebrate peak zucchini season with this vibrant pasta dish that brings together tender zucchini, savory sweet Italian sausage and al dente linguine in a rich tomato sauce. A pinch of chili flakes adds a gentle warmth, while a squeeze of lemon brightens every bite.

This recipe is inspired by classic Italian flavors but comes together quickly in one pan, making it perfect for busy weeknights. The zucchini is sliced into thin triangles and cooked until just tender, pairing beautifully with the crumbled sausage and tangy diced tomatoes. Finish with a generous sprinkle of Parmesan for a satisfying meal that’s sure to become a favorite.

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Ingredients

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

18 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

12 ounce LinguineView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 can Diced TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Trim the ends from the zucchini, then quarter lengthwise and thinly slice crosswise into triangles. Halve, peel and thinly slice the red onions. Mince or grate the garlic. Cut the lemon into wedges. Remove the sausage from its casing and discard the casing.
2. Heat a large 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, about 5-7 minutes. Season with salt and pepper. Transfer the sausage to a plate and set aside.
3. Once the water is boiling, add the linguine and cook until al dente, about 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta. Return the linguine to the pot and toss with a splash of the reserved cooking water.
4. Add the onion, zucchini and another drizzle of olive oil to the same pan used for the sausage. Cook over medium-high heat, tossing occasionally, until softened, about 4-6 minutes. Stir in the garlic, dried thyme and chili flakes (adjust to taste). Cook until fragrant, about 1 minute. Season with salt and pepper.
5. Add the diced tomatoes and cooked sausage to the pan with the vegetables. Stir to combine and season with salt and pepper. Let the sauce simmer while you finish the pasta. If the sauce tastes too acidic, stir in up to 1 teaspoon of sugar.
6. Add the sausage, vegetables and sauce to the pot with the linguine. Squeeze in some lemon juice to taste and toss everything together. If the sauce seems too thick, add more reserved pasta water a little at a time until it reaches the desired consistency. Season with salt and pepper. Divide among plates, sprinkle with Parmesan cheese and serve with extra lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of sausage?

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

What can I use instead of linguine?

Any long pasta like spaghetti, fettuccine or bucatini works well. You can also use short pasta like penne or rigatoni.

How do I store leftovers?

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