8oz spaghetti, dry
1/2lb spicy chicken sausage
2 Tablespoons extra virgin olive oil
4 garlic cloves, sliced
1 zucchini, halved and sliced
salt & pepper
10oz cherry tomatoes
Romano or parmesan cheese, if desired
1. Heat a large skillet over medium-high heat. Add sausage and cook until no longer pink, breaking it up as it cooks. Remove to a plate and set aside. Turn heat down to medium and add extra virgin olive oil to the skillet. Add garlic slices and cook until they start to turn golden brown, about 1 minute. Add zucchini, season with salt and pepper, then saute until tender, about 4-5 minutes. Add cherry tomatoes then place a lid on top of the skillet and allow tomatoes to get hot and tender, about 3 minutes, stirring once or twice.
2. Meanwhile, cook spaghetti in a large pot of salted boiling water. Reserve 1/2 cup pasta cooking water before draining.
3. Add cooked chicken sausage and drained spaghetti into the skillet with the zucchini and tomatoes. Add some of the pasta cooking water to create a sauce and make sure pasta isn’t sticking together Serve topped with torn fresh basil, and grated Romano or Parmesan cheese, if desired.