Aglio e Olio Spaghetti

Ingredients

• 4.0 cloves garlic
• 6.0 oz zucchini
• 0.25 oz parsley
• 1.0 oz parmesan cheese (grated)
• 12.0 oz sweet italian sausage
• black pepper (to taste)
• 0.25 teaspoons crushed red pepper
• kosher salt (to taste)
• 4.0 tablespoons olive oil
• 8.0 oz spaghetti (fresh)

Instructions

1. Step 1: Preheat oven to 450°F. Bring a large pot of water to a boil. Heat 2 teaspoons olive oil in a pan over medium-high heat, add sausage, season with 1⁄2 teaspoon salt and black pepper, and cook until no longer pink, about 4–5 minutes. Transfer sausage to a bowl.
2. Step 2: Rinse zucchini, cut into slices, and chop parsley. Slice garlic and place on foil, drizzle with 2 tablespoons olive oil, season with 1⁄4 teaspoon salt and black pepper, then seal foil to form a pouch. Line a baking sheet with parchment paper.
3. Step 3: Spread half of the Parmesan on the prepared baking sheet in an even circle and place the garlic pouch next to it. Bake in the preheated oven until Parmesan is golden, about 3–5 minutes, then set aside. Heat 2 tablespoons olive oil in the pan, then add zucchini along with 1⁄4 teaspoon salt and sauté for 3–4 minutes. Reduce heat to low.
4. Step 4: Separate spaghetti and cook it in the boiling salted water for 2–3 minutes. Reserve 1⁄2 cup of the cooking water, then drain the spaghetti.
5. Step 5: Add the spaghetti to the pan with zucchini, along with crushed red pepper, sausage, and the remaining Parmesan. Add the roasted garlic from the pouch and olive oil to the pan, then stir in the reserved pasta water until the sauce clings to the noodles.
6. Step 6: Divide the spaghetti between plates, break the Parmesan frico into pieces, scatter it over the spaghetti, and garnish with parsley.