Pork Sausage Spaghetti alla Positano

Name: Pork Sausage Spaghetti alla Positano with Tomato, Zucchini, and Lemon
Yield: 2 servings
Cuisine: Italian
Ingredients: 6 oz Spaghetti; 1 Zucchini; 1 Tomato; 1 Lemon; 1 unit Chili Pepper; 9 oz Italian Pork Sausage; 2 tbsp Garlic; 1/4 cup Parmesan Cheese; 4 tsp Olive Oil; Salt; Black Pepper

with Tomato, Zucchini, and Lemon

By Recipe0 System

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.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Spaghetti
1 Zucchini
1 Tomato
1 Lemon
1 unit Chili Pepper
9 oz Italian Pork Sausage
2 tbsp Garlic
1/4 cup Parmesan Cheese
4 tsp Olive Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a large pot of salted water to a boil. Once boiling, add spaghetti and cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup cooking water (1 cup for 4 servings), then drain.
2

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. Quarter lemon. Thinly slice half the chili (if you like spicy food, slice the whole thing). Remove sausage from casings; discard casings.
3

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. Turn off heat; transfer to a plate.
4

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, 4-5 minutes. Drain any excess fat from pan. Stir in tomato and a pinch of chili. Cook until slightly softened, about 1 minute.
5

Add spaghetti, garlic herb butter, ¼ cup pasta cooking water (⅓ cup for 4 servings), half the Parmesan, and 2 tsp lemon juice (1 TBSP for 4 servings) to pan. Toss until thoroughly combined. (TIP: 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.
6

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.

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