Pork Sausage Spaghetti alla Positano

Pork Sausage Spaghetti alla Positano

with Tomato, Zucchini, and Lemon

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Does your love for pasta know no bounds? We’ve got the perfect recipe for any self-professed carb connoisseur. Crispy pork sausage, tender bites of zucchini, jammy tomato, and a lemon-spiked garlic herb sauce are tossed with spaghetti for a dish that’s hearty, satisfying, and comforting. A sprinkle of Parmesan and chili flakes take the dish to new heights of bellissimo.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

6 ounce



1 unit


1 unit

Roma Tomato

1 unit


1 unit

Chili Pepper

9 ounce

Italian Pork Sausage

2 tablespoon

Garlic Herb Butter


¼ cup

Parmesan Cheese


Not included in your delivery

4 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4142 kJ
Calories990 kcal
Fat60 g
Saturated Fat24 g
Carbohydrate82 g
Sugar10 g
Dietary Fiber8 g
Protein36 g
Cholesterol130 mg
Sodium1160 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Bring a large pot of salted water to a boil. Once boiling, add spaghetti and cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup cooking water (1 cup for 4 servings), then drain.


Meanwhile, wash and dry all produce. Trim and halve zucchini lengthwise; cut crosswise into ¼-inchthick half-moons. Dice tomato; toss in a small bowl with a drizzle of olive oil and a pinch of salt and pepper. Quarter lemon. Thinly slice half the chili (if you like spicy food, slice the whole thing). Remove sausage from casings; discard casings.


Heat a large drizzle of olive oil in a large pan over medium-high heat. Add zucchini in a single layer; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-6 minutes. Turn off heat; transfer to a plate.


Heat a drizzle of olive oil in same pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. Drain any excess fat from pan. Stir in tomato and a pinch of chili. Cook until slightly softened, about 1 minute.


Add spaghetti, garlic herb butter, ¼ cup pasta cooking water (⅓ cup for 4 servings), half the Parmesan, and 2 tsp lemon juice (1 TBSP for 4 servings) to pan. Toss until thoroughly combined. (TIP: If needed, add remaining cooking water, a splash at a time, until pasta is coated in sauce.) Stir in half the zucchini and season with plenty of salt and pepper.


Divide pasta between bowls. Top with remaining zucchini and Parmesan. Garnish with a pinch of remaining chili, if desired. Serve with remaining lemon wedges on the side.