Instructions

• 1 Bring a large pot of heavily salted water to a boil over high heat for the pasta. Get out a 9 x 13 inch glass baking dish.
• 2 Heat some olive oil in a large skillet over medium high heat. Add the sausage and tost in hot oil for 3 to 4 minuets, you want them nicely browned on the outside but rare on the inside. Put the sausages in the baking dish.
• 3 Turn the heat down to medium. Add a generous amount of oil to the pan and get it hot. Add as many zucchini piese are you can comfortably fit on a single layer and sprinkle with salt. COok, turning, for 7 to 8 minutes, until it is nice and browned. Use a spatula to add the zucchini to the baking dish with the sausage.
• 4 Add another swirl of oil to the skillet, then add the onion and cook for 3 to 4 minutes. Add the garlic and cook for another 1 to 2 minutes. Dump the while can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up. Add to the pan with the onions and garlic and cook until pulpy and relatively thick. This will take about 15 minutes.
• 5 By this time your pasta water will be boiling. Add the rigatoni to the pot and give it a stir. Cook for 6 to 7 minute, it should be slightly firm as it will cook further in the oven. Ladle 1/2 cup of the pasta cooking water and reserve, and drain the rigatoni.
• 6 Preheat the oven to 450 degrees.
• 7 Chop the sausages into bit-sized pieces adn return to the baking dish. Add the tomato sauce, rigatoni, and reserved pasta water. Break up half of the block of mozzarella cheese over the mixture and season with salt and pepper. Gently mix with your hands, or a spatula. Dust with the Parmigiano and drizzle with olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 15 to 20 minutes or until golden brown and bubbly.