Pork Sausage Spaghetti Bolognese
with Zucchini Ribbons and Parmesan
A big bowl of pasta never fails to satisfy—it’s quick, carby, comforting, and our go-to no matter the weather. When you add bites of Italian pork sausage, tender zucchini ribbons, and Parmesan to the equation, you’ve reached another level of deliciousness entirely. Ready to enjoy bite after bite of twirly spaghetti cloaked in this flavor-boosted bolognese? We thought so.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
Garlic
6 ounce
Spaghetti
(Contains Wheat)
1 unit
Zucchini
9 ounce
Italian Pork Sausage
1 tablespoon
Tuscan Heat Spice
14 ounce
Marinara Cup
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
1 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Bring a large pot of salted water to a boil. Wash and dry all produce. Mince garlic. Trim ends from zucchini. Shave zucchini lengthwise into thin ribbons using a peeler, rotating as you go. Stop once you get to the seedy core; discard core.
Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
While pasta cooks, remove sausage from casings; discard casings. 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, 5-7 minutes. Stir in garlic and Tuscan Heat Spice; cook until fragrant, 30 seconds to 1 minute.
Once sausage is fully cooked, add marinara sauce to pan and reduce heat to medium. Simmer until flavors meld and sauce is slightly reduced, 3-4 minutes.
Add spaghetti, ¼ cup reserved 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 sauce is too thick, add another splash of reserved cooking water.
Divide pasta between bowls; top with Parmesan and serve.
