Pappardelle with Salsiccia, Zucchini and Sage | Quick Pasta

Cook the pasta in plenty of boiling water with approx. 20 g salt until al dente, then drain.

Quarter the zucchini lengthwise and cut into slices approx. 0.5 cm thick.

Peel and finely chop the garlic. Halve the chili pepper lengthwise and cut into fine strips. Finely chop the sage. Squeeze the salsiccia out of its casing and tear into coarse pieces.