Juicy pork sausage and tomatoes create the perfect base for pasta sauce. Add some kick with chili flakes and a squeeze of lemon for a bright zing!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Sweet Italian Pork Sausage
Wash and dry all produce. Bring a large pot of water to boil with a large pinch of salt. Meanwhile, quarter the zucchini lengthwise, then cut into ½-inch pieces. Halve, peel, and finely dice the onion. Mince or grate the garlic. Cut half the lemon into wedges. Remove the sausage from its casing.
Cook the linguine: Add the linguine to the boiling water and cook until al dente, about 9-10 minutes.
Brown the sausage: Heat 1 Tablespoon olive oil in a large pan over medium-high heat. Add the sausage and season with salt and pepper. Break up the pieces, cook until golden brown, for about 6 minutes. Set aside.
Add the onions and zucchini to the same pan and season with salt, pepper, and as many chili flakes as you dare (we used ¼ teaspoon). Cook over medium heat, until onions have softened and zucchini is browned, about 5 minutes. Add the garlic and thyme. Cook until fragrant, about 30 seconds.
Add the sausage and diced tomatoes, season with pepper. Raise heat and bring sauce to a boil. Reduce to a simmer until linguine is ready.
Once cooked, drain and add the linguine to the pan with the sauce. Toss to combine and finish with a squeeze of lemon.
Finish and serve: Serve the pasta in bowls and sprinkle the Parmesan cheese on top. Serve with lemon wedges on the side!