Spaghetti Con Salsiccia E Zucchine

Ingredients

Spaghetti

12 ounces

Italian sausage

1 pound, casings removed

Zucchini

2 medium, sliced

Garlic

4 cloves, minced

Crushed tomatoes

28 ounces

Dried oregano

1 teaspoon

Red pepper flakes

1/2 teaspoon (adjust to taste)

Salt

to taste

Black pepper

to taste

Fresh basil

1/4 cup, chopped

Parmesan cheese

1/2 cup, grated (plus extra for serving)

Instructions

1. Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
2. In a large skillet, heat over medium heat. Add the Italian sausage, breaking it apart with a spatula. Cook until browned and cooked through, about 6-8 minutes. Remove from the skillet and set aside, draining excess fat if necessary.
3. In the same skillet, add the sliced zucchini and minced garlic. Sauté for about 5 minutes until the zucchini is tender and slightly golden.
4. Add the crushed tomatoes, dried oregano, red pepper flakes, salt, and pepper to the skillet. Stir well to combine and bring the mixture to a simmer.
5. Return the cooked sausage to the skillet and simmer for approximately 10 minutes, allowing the flavors to meld together, adding reserved pasta water if needed to reach desired sauce consistency.
6. Add the cooked spaghetti to the skillet and toss to coat the pasta with the sauce. Cook together for an additional 2 minutes.
7. Serve warm, garnished with grated Parmesan cheese and chopped fresh basil.