Pasta with Zucchini, Sausage and Stretchy Mozzarella

Method

1. Finely chop the onion and the garlic. Remove the sprout from the garlic.
2. Chop the chili pepper.
3. Cut the zucchini into rounds if using round pasta (paccheri, calamarata), or into sticks if using short pasta.
4. Cut the scamorza or mozzarella into cubes.
5. Heat extra virgin olive oil in a pan. Add the garlic and chili pepper until fragrant.
6. Add the onion, lower the heat, then immediately add the zucchini. Sauté over medium-high heat until they form a light crust but remain crunchy. Remove the zucchini to a plate.
7. Without cleaning the pan, add the fresh sausage and crumble it thoroughly. Cook over medium-high heat.
8. Return the zucchini to the pan. Lower the heat and add a ladle of pasta cooking water. Cover and let it simmer while the pasta cooks.
9. Cook the pasta in salted boiling water until al dente.
10. Optionally, add a spoonful of tomato paste or a few cherry tomatoes to balance the acidity.
11. Drain the pasta and transfer it directly into the pan. Toss over high heat.
12. If making the mozzarella version, increase the heat and add the mozzarella cubes. Toss quickly to melt and create a stretchy effect (thermal shock).
13. Turn off the heat and add fresh basil leaves.
14. Plate the pasta and serve immediately.