Step 1: Get your big skillet nice and hot with that olive oil, then toss in your sliced sausages and diced onion. I always slice my sausages about as thick as a quarter – any thinner and they’ll cook too fast, any thicker and they won’t brown properly. Let them sizzle for about 5-6 minutes until the sausages have these gorgeous brown edges and your onions smell amazing.

Step 2: Now add your garlic and red pepper flakes – I’m telling you, don’t skip the red pepper even if you think you don’t like spice! Just a pinch adds so much flavor. Stir everything around for maybe 30 seconds until your kitchen smells incredible, but watch that garlic because burnt garlic is bitter and nobody wants that.

Step 3: This is where the magic happens – dump your raw pasta right into the pan with the chicken broth. Yes, uncooked pasta! I was doubtful at first, too, but you’ll have to trust me on this. Bring it to a boil and then lower the heat to medium and let it bubble away for 10 to 12 minutes, stirring every few minutes so nothing sticks.

Step 4: Once your pasta is about 50% done (taste a piece – should still be pretty firm) add your diced zucchini. This timing is everything because zucchini goes from perfect to mushy really quickly. Keep cooking another 6-8 minutes until your pasta is just tender and most of the liquid is gone.

Step 5: Turn off the heat – this is super important! Then stir in most of your Parmesan cheese and that lemon juice. The hot pasta will melt the cheese into this creamy sauce that’s way better than anything from a jar. Add your fresh tomatoes and basil last so they stay bright and fresh.

Step 6: Pile it into bowls and sprinkle the rest of that Parmesan on top. My family always hovers around the stove waiting for this step!