Wash and dry all produce. Bring a large pot of water to 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.

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

Brown the sausage: Heat 1 Tablespoon olive oil in a large pan over medium-high heat. Add the sausage and season with salt and pepper. Break up the pieces, cook until golden brown, for about 6 minutes. 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, until onions have softened and zucchini is browned, about 5 minutes. Add the garlic and thyme. Cook until fragrant, about 30 seconds.

Add the sausage and diced tomatoes, season with pepper. Raise heat and bring sauce to a boil. Reduce to a simmer until linguine is ready.

Once cooked, drain and add the linguine to the pan with the sauce. Toss to combine and finish with a squeeze of lemon.

Finish and serve: Serve the pasta in bowls and sprinkle the Parmesan cheese on top. Serve with lemon wedges on the side!