Pork Sausage Spaghetti Bolognese

🥘 Ingredients

• Butter
  2 tbsp
• Garlic (minced)
  4 clove
• Italian Pork Sausage
  18 oz
• Marinara Cup
  28 oz
• Olive Oil
  1 tsp
• Parmesan Cheese
  ½ cup
• Pepper
• Salt
• Spaghetti
  12 oz
• Tuscan Heat Spice
  2 tbsp
• Zucchini (trimmed)
  2 unit

🍳 Cookware

• large pot
• peeler
• strainer
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce. Mince Garlic . Trim ends from Zucchini . Using a peeler , shave zucchini lengthwise into thin ribbons, rotating as you go, until you get to the seedy core; discard core.

   Garlic: 4 clove (minced), Zucchini: 2 unit (trimmed)
2. 

   2

   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 using strainer .

   Spaghetti: 12 oz
3. 

   3

   While pasta cooks, remove Italian Pork Sausage from casing; discard casing. 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, 4-6 minutes. Stir in garlic and Tuscan Heat Spice ; cook until fragrant, ⏱️ 30 seconds .

   Italian Pork Sausage: 18 oz, Olive Oil: 1 tsp, Tuscan Heat Spice: 2 tbsp
4. 

   4

   Add Marinara Cup to pan with sausage mixture, then reduce heat to medium. Simmer until flavors meld and sauce is slightly reduced, 3-4 minutes.

   Marinara Cup: 28 oz
5. 

   5

   Add spaghetti, ¼ cup reserved pasta cooking water (½ cup for 4 servings), and 1 TBSP Butter 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 needed, stir in more reserved pasta cooking water a splash at a time until spaghetti is thoroughly coated in sauce.

   Butter: 2 tbsp, Salt, Pepper
6. 

   6

   Divide pasta between bowls; top with Parmesan Cheese and serve.

   Parmesan Cheese: ½ cup