3/4 lb (375 g) penne or other short pasta

4 Italian sausages, mild or spicy

2 cups (500 ml) yellow cherry tomatoes

2 cups (500 ml) red cherry tomatoes

2 cloves garlic, chopped

1/4 cup (60 ml) olive oil

1/2 tsp (2.5 ml) ground black pepper

1/2 tsp (2.5 ml) crushed hot pepper flakes (or to taste)

2 zucchini, diced

6 green onions, thinly sliced

1/2 cup (125 ml) grated Parmigiano Reggiano cheese

1 fresh mozzarella cheese ball, about 1/2 lb (250 g), or 4 large bocconcini, torn into pieces

Salt

In a large pot of salted boiling water, cook the pasta al dente. Drain and oil lightly. Set aside.

Over a work surface, with your hands, squeeze the sausage meat out of the casing, breaking it into about 2 tsp pieces.

In large non-stick skillet, brown the sausage pieces, cherry tomatoes and garlic in the oil for about 2 minutes. Add the pepper and hot pepper flakes. Continue cooking for 6 to 8 minutes or until the tomatoes have burst.

Add the zucchini and green onions and cook for about 5 minutes, stirring frequently, or until the zucchini are tender and the meatballs are cooked through. Season with salt. Add the pasta and toss well.

Divide among four serving plates. Sprinkle with the Parmesan cheese and top with a piece of mozzarella.

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