Step 1

Squeeze sausage meat from casing and chop into 3cm pieces. Heat oil in a large, deep (25cm base) flameproof frying pan over high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add garlic and sausage. Cook, stirring, for 3 to 4 minutes or until browned. Add tomato paste. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Add tomato pasta sauce. Simmer for 5 minutes or until reduced slightly. Add stock. Bring to the boil. Add pasta and boiling water. Cover. Simmer for 10 minutes. Uncover. Stir in zucchini. Simmer, stirring occasionally, for 4 to 5 minutes or until pasta is tender. Season.

Step 2

Preheat grill on medium-high heat. Sprinkle cheese over pasta. Grill for 5 minutes or until cheese is golden and melted.

Step 3

Meanwhile, make Pangritata Heat oil in a medium frying pan over medium-high heat. Add garlic and chilli. Cook, stirring, for 2 minutes or until fragrant. Add breadcrumbs. Cook, stirring, for 3 to 4 minutes or until golden and crisp. Stir in lemon zest. Serve pasta sprinkled with pangritata and parsley.