HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork Sausage Spaghetti Alla Positano
Pork Sausage Spaghetti Alla Positano

Pork Sausage Spaghetti Alla Positano

with Tomato, Zucchini & 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.

Tags:Easy Cleanup

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

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

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3807 kJ
Calories910 kcal
Fat50 g
Saturated Fat19 g
Carbohydrate83 g
Sugar10 g
Dietary Fiber8 g
Protein39 g
Cholesterol120 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. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta 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. Thinly slice half the chili (if you like spicy food, slice the whole thing). Quarter lemon. Remove sausage from casing; discard casing.


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. 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, 4-6 minutes. (TIP: If there’s excess grease in your pan, carefully pour it out.) Stir in tomato and a pinch of chili to taste. Cook until slightly softened, 1 minute.


Add spaghetti, garlic herb butter, half the Parmesan (save the rest for serving), ¼ cup reserved pasta cooking water (⅓ cup for 4 servings), and 2 tsp lemon juice (1 TBSP for 4). Toss until thoroughly combined. (TIP: If needed, add more pasta 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.