Pork Sausage Spaghetti alla Positano

🥘 Ingredients

• chili pepper
  1 unit
• garlic herb butter
  2 tbsp
• italian pork sausage
  8 oz
• lemon
  1 unit
• olive oil
  2 tbsp
• parmesan cheese
  2 tbsp
• roma tomato
  2 unit
• spaghetti
  8 oz
• zucchini
  1 unit

🍳 Cookware

• large pan

1. 

   1

   spaghetti zucchini roma tomato lemon chili pepper italian pork sausage garlic herb butter parmesan cheese olive oil

   spaghetti: 8 oz, zucchini: 1 unit, roma tomato: 2 unit, lemon: 1 unit, chili pepper: 1 unit, italian pork sausage: 8 oz, garlic herb butter: 2 tbsp, parmesan cheese: 2 tbsp, olive oil: 2 tbsp
2. 

   2

   Bring a large pot of salted water to a boil. Once boiling, add spaghetti and cook, stirring occasionally, until al dente ⏱️ 10 minutes . Reserve ½ cup cooking water, then drain.
3. 

   3

   Meanwhile, wash and dry all produce. Trim and halve zucchini lengthwise; cut crosswise into ¼-inch thick half-moons. Dice roma 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 pepper. Remove sausage from casings; discard casings.
4. 

   4

   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 ⏱️ 6 minutes . Turn off heat; transfer to a plate.
5. 

   5

   Heat a drizzle of olive oil in same pan over medium-high heat. Add italian pork sausage and cook, breaking up meat into pieces, until browned and cooked through ⏱️ 5 minutes . Drain any excess fat from pan. Stir in tomato and a pinch of chili. Cook until slightly softened ⏱️ 1 minute .
6. 

   6

   Add spaghetti, garlic herb butter, ¼ cup pasta cooking water, half the parmesan cheese, and 2 tsp lemon juice to pan. Toss until thoroughly combined ⏱️ 2 minutes . 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.
7. 7

   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.