Dredge the sausages in the flour, shaking off the
excess
In a large non-stick skillet, heat the oil
until hot but not smoking over medium heat
Add the sausages, in batches if necessary, and
cook until lightly browned, about 3 minutes
Stir
in the tomatoes with their juices, 1-1/4 cups of
water, the orange zest, orange juice, remaining
1/4 teaspoon thyme, and remaining 1/4
teaspoon sage until well combined
Bring to a
boil, reduce to a simmer, cover and cook until
the sausages are almost cooked through, about 5
minutes
Increase the heat to medium, return to
a boil, and stir in the spaghetti, zucchini, and
yellow squash and ripe olives
Cover again and
cook, stirring occasionally, until the spaghetti is
tender and the sausages are cooked through,
about 15 minutes longer
Divide the spaghetti
and sausages among 4 bowls, sprinkle with
parmesan and serve.
