Bring a large pot of water to a boil with a large pinch of salt. Meanwhile, quarter the zucchini lengthwise, then cut into 1⁄2-inch pieces. Halve, peel, and finely dice the onion. Mince or grate the garlic. Cut half the lemon into wedges. Remove the sausage from its casing.

Heat 1 tablespoon olive oil in a pan over medium-high heat. Add the sausage and season with salt and pepper. Cook, breaking up the pieces, for about 6 minutes, until golden brown. Set aside.

Add the onions and zucchini to the same pan and season with salt, pepper, and as many chili flakes as you dare (we used 1⁄4 teaspoon). Cook over medium heat for about 5 minutes, until onions have softened and zucchini is browned. Add the garlic and thyme and cook for 30 seconds, until fragrant.

Add the linguine to the boiling water and cook for 9-10 minutes, until al dente.

Add the sausage and the diced tomatoes and season with pepper. Bring to a boil, then reduce to a simmer while the pasta cooks.

Once cooked, drain and add the linguine to the pan with the sauce. Toss to combine and finish with a squeeze of the half lemon. Tip: Adding the pasta directly to the sauce at the end helps it to absorb all the flavors. Remember, pasta is the vehicle for that delicious sauce!

Serve the pasta in bowls and sprinkle the parmesan cheese on top. Serve with lemon wedges on the side!