Zucchini & Sausage Rigatoni

Steps

1. Slice the zucchini into 1/4in rounds and crush the garlic. Grate the Parmesan.
2. Using a heavy-bottomed pan, ideally with sloped sides, de-case and brown the sausage over medium heat with a little olive oil, crumbling it into a fine mince. Remove the sausage and discard the fat.
3. Lower the heat slightly. Add the olive oil, Calabrian chili, zucchini, and garlic. Season with salt and pepper. Arrange the zucchini in a single layer, cut-side down, and cook for 5–10 minutes until deeply browned. Flip and cook another 5–10 minutes.
4. Meanwhile, boil the rigatoni in salted water until 3–4 minutes shy of al dente. Reserve plenty of pasta water.
5. Add the pasta directly to the zucchini along with the sausage and a generous splash of pasta water. Agitate, adding more pasta water as needed, until the sauce thickens and a spoon drawn across the bottom leaves a clean line.
6. Remove from heat. Add the Parmesan in increments, agitating between each addition until fully emulsified.
7. Add the lemon juice, taste, and adjust seasoning.
8. Plate with additional Parmesan, torn basil, and a drizzle of GOOD olive oil and lemon juice.