Pasta alla Contadina with Zucchini and Sausage

Method

1. Cut the zucchini into rounds.
2. Cut the red onion into irregular pieces.
3. Cut the cherry tomatoes in half.
4. Remove the casing from the sausage and crumble it.
5. Cut the garlic clove in half.
6. In a pan, heat olive oil and add the garlic. Sauté over low heat.
7. Add the zucchini, increase heat to high, and sauté frequently without adding salt until golden and crispy on the outside and cooked through.
8. Remove the zucchini from the pan and set aside.
9. In the same pan, add the onion and cherry tomatoes. Sauté.
10. Add the crumbled sausage and cook over medium-high heat, breaking it up, until cooked.
11. Meanwhile, cook the pasta in salted boiling water until al dente.
12. Drain the pasta and transfer it to the pan with the sausage mixture.
13. Add the reserved fried zucchini to the pan.
14. Add fresh mint (or mintuccia) and toss everything well.
15. Adjust salt and pepper to taste.
16. Serve, optionally drizzling with a little raw olive oil.