My recipe of Pasta with Zucchinis, Sausage and Mozzarella

This is one of the rich dish, that is like a firs and second dish, where we find a very taste mix of pasta, vegetables and meat. This dish take and rich a traditional pasta of Amalfi Coast (precisely of a little pearl called Nerano), where traditionally the spaghetti are made with zucchinis in a very fresh dish, but with a very intensive taste when it is riched with the "provolone del monaco" DOP a very traditionnally dish. 
 

...my advice:
For this recipe I have used a special shape of pasta made with "hard wheat" tipically of Campania: the "ears of priest" (orecchie di prete). But if you prefer, you can use also pasta like penne, rigatoni or orecchiette or another type of pasta; but it is important that it take the cooking (If you can, you prefer the Gragnano Pasta Dop). 

To mix most the tastes, if you prefer, you can add 2 spoon of cooking cream during the mixing fase.

Ingredients for 4 people:
320 gr of Pasta "deep" of Gragnano Dop (penne, rigatoni, orecchiette, but also bucatini)
60 gr of Extra Virgin Oil Dop

1 Red Onion of Tropea or white auburn

4 fresh sausages 
300 gr of zucchinis

1 mozzarella of Bufala DOP about 250 gr 
60 gr of Grated Parmigiano DOP (or Grana Padano)
Coars Salt q.b. (preferibly Marino Integral of Sicily)
Pepper q.b. (if you prefer)

Eventually (if you prefer) 2 spoon of cooking cream

Preparation (Time of preparation: about 25-30 minuts):
Put on the fire the pot with aboundant water to cook the pasta and when the water boil, add salt and cooking the pasta. At the sime time cut the onion in cubes and let it brown in a large pan with Extra Virgin Olive Oil. Put away the external peel from the sausages and hull them in little cubes. When the onion will be brown, add the sausages and the zucchinis. Let it cook with high heat without top. Before to dry the pasta, take 1/2 ladle of cooking water and add in the pan. Dry the pasta al dente and mix it fastly in the pan with high heat, adding abboundant Parmesan and a touch of fresh pepper. (If you prefer a more mixing taste, add also 2 spoon of cooking cream).

 

Put all in the dish adding some cubes of Mozzarella of Bufala DOP.