Ingredients (3/4 people) 
250 g Antica Pasta red pepper fettuccine, 200 g sausage, 2 medium zucchini, 400 g tomato purée, 1 onion, parsley, extra virgin olive oil, salt, grated Parmesan cheese to taste.
Execution 
Stir fry the fine sliced onion in the olive oil, then add the zucchini cut into rounds and cook until they are soft. Add the crumbled sausage and then cook for a few minutes. Add the chopped parsley, pour the tomato purée, season with salt and then cook. Cook the fettuccine in a large pot of boiling salted water for 2-3 minutes; drain when they are al dente and add the sauce. Sprinkle with grated Parmesan cheese to taste and serve.
