Sprialize your zucchini. Sprinkle with a pinch of salt and stand at room temp to soften while you make the ragu.

Heat a medium frying pan on a high heat. Add a good glug of olive oil and crumble the sausage meat into the pan, discarding the skins. Cook, stirring until meat is well browned and cooked through.

Add paprika, tomatoes and butter and simmer for a few minutes until reduced a little. Taste and season with salt, if needed.

Pat zucchini dry with paper towel and divide between two bowls. Top with sauce and sprinkle over almonds.