1 package(s) (16 ounces) ziti rigate or wagon-wheel pasta
Salt, to taste
3/4 pound(s) sweet Italian-sausage links, casings removed
3 medium (about 8 ounces each ) zucchini, each cut lengthwise in half, then cut crosswise into 1/4-inch-thick slices
1/4 teaspoon(s) coarsely ground black pepper
1 can(s) (28 ounces) whole plum tomatoes
Grated Parmesan cheese, optional
In large saucepot, prepare pasta in boiling salted water as label directs.
Meanwhile, heat nonstick 12-inch skillet over medium-high heat until hot. Add sausage meat and cook until browned, about minutes, stirring frequently to break up sausage. With slotted spoon, transfer sausage to bowl.
Discard all but 1 tablespoon sausage drippings from skillet. Add zucchini, pepper, and 1/4 teaspoon salt and cook until zucchini is golden, about 5 minutes, stirring occasionally. Stir in tomatoes with their juice; heat to boiling, breaking up tomatoes with side of spoon. Return sausage to skillet. Reduce heat to low; cover and simmer about 5 minutes longer.
Drain pasta; return to saucepot. Add sausage mixture; toss well. Serve with grated Parmesan cheese if you like.