-
1
Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
-
2
Peel and finely chop the onion.
-
3
Put the butter in a 12-inch skillet, add the chopped onion, and place over medium-high heat.
-
4
Saute until the onion just begins to turn a rich, golden color, about 5 minutes.
-
5
While the onion is sauteing, remove the casing from the sausage and break it up into pieces.
-
6
When the onion is ready, add the sausage to the pan.
-
7
Break the sausage up into small pieces with a wooden spoon and cook, stirring often, until the sausage is lightly browned, about 2 to 3 minutes.
-
8
While the sausage is cooking, wash the zucchini.
-
9
Remove the ends, cut into quarters lengthwise, and then cut across into 1/2-inch chunks.
-
10
When the sausage has lightly browned, add the zucchini.
-
11
Season lightly with salt and cook until the zucchini begins to brown and is mostly tender, 6 to 8 minutes.
-
12
While the zucchini is cooking, peel the tomatoes and coarsely chop them.
-
13
When the zucchini is ready, add the tomatoes, season lightly with salt, and cook until most of the liquid the tomatoes release has evaporated, 8 to 10 minutes.
-
14
When the tomatoes are halfway done, add about 2 tablespoons salt to the boiling pasta water, add the fusilli, and stir well.
-
15
Cook until al dente.
-
16
When the pasta is done, drain well, toss with the sauce and the grated cheese, and serve at once.
