Fusilli With Sausage And Zucchini

1/2 medium yellow onion

3 tablespoons butter

8 ounces plain pork sausage (not Italian sausage)

12 ounces zucchini

Salt

1 pound fresh tomatoes

1 pound fusilli (corkscrew pasta) or shells

⅓

cup freshly grated Parmigiano-Reggiano

Bring 6 quarts of water to boil in a large pot.

Peel and finely chop the onion. Put the butter in a 12-inch skillet, add the onion, and place over medium-high heat. Cook, stirring, until the onion just begins to turn a rich, golden color, about 5 minutes.

While the onion is cooking, remove the casing from the sausage (if applicable) and break into pieces. Add to the skillet. Cook, stirring often, and break up the sausage with your spoon until the sausage is lightly browned, 2 to 3 minutes.

While the sausage is cooking, rinse the zucchini. Trim the ends, cut into quarters lengthwise, and then cut across into 1/2-inch chunks. When the sausage has lightly browned, add the zucchini. Season lightly with salt, and cook until the zucchini begins to brown and is mostly tender, 6-8 minutes.

Peel and chop the tomatoes. When the zucchini is ready, add the tomatoes, season lightly with salt, and cook until most of the liquid the tomatoes release has evaporated, about 10 minutes.

When the tomatoes are halfway done, add about 2 tablespoons salt to the boiling water, add the pasta, and stir well. Cook until al dente. Drain well, toss with the sauce and the grated cheese, and serve.

Serves four.

"Thirty Minute Pasta" by Giuliano Hazan (2009 Stewart, Tabori & Chang)