Casareccia with zucchini, ricotta and pork and fennel sausage

Squiggly casareccia pasta catches the zucchini perfectly in this simple dish.

Ingredients

¼ cup	Olive oil
400 g	Casareccia pasta, or a similar dried pasta
1	Garlic clove, crushed
1 pinch	Chilli flakes
1	Pork and fennel sausage, skin discarded
2	Zucchini, grated
2 tsp	Fresh oregano, leaves
½ tsp	Salt
½ cup	Ricotta cheese, fresh
1 to serve	Pecorino cheese, grated

Directions

1. Cook pasta according to packet instructions in plenty of boiling salted water, until aldente.
2. Meanwhile add olive oil to a wide, heavy-based pan. Add garlic and chilli flakes, and heat over a medium element until garlic begins to sizzle. Break sausage meat into pan in little pieces and cook on high heat until lightly browned, stirring occasionally.
3. Add zucchini, oregano and salt to pan, and cook for 3-4 minutes, stirring occasionally, until zucchini is soft.
4. When pasta is ready, use a slotted spoon or metal sieve to transfer it directly from pot to pan, allowing a little salted water to come with it. Scatter ricotta in blobs over the pasta and toss everything gently just to combine. Serve in heated bowls, and grate pecorino over the top.