Chile-Rubbed Pork Sausage Polenta with Parmesan-Cream and fresh basil

How to make it

1. Pat the pork sausage dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the olive oil in a wide skillet over medium-high and crisp the pork sausage until deeply colored.
3. Add the aromatics with the zucchini and arugula; cook until fragrant and just tender.
4. Build the lemon caper sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over al dente pasta.