Not Red Spaghetti Sauce

Chef's notes

Crisp-tender zucchini is the target texture: it should yield to a fork but hold its shape, about 5 to 7 minutes over medium heat. Overcooking turns it mushy and watery, which thins the sauce. Brown the sausage in a dry skillet first before adding butter and mushrooms; a proper sear builds the fond that gives the sauce depth. Crumble the sausage as it cooks for more surface area. Add the sherry after browning and let it reduce for 1 to 2 minutes before the bouillon fully dissolves; this cooks off the raw alcohol and concentrates the flavor. Dry sherry is the classic choice here, but a dry white wine or vermouth works as a straight swap if sherry is unavailable. Avoid cooking sherry, which contains added salt. The sauce can be made up to 2 days ahead and refrigerated in an airtight container. Reheat gently over medium-low heat, and cook the spaghetti fresh just before serving.