Bring a large pot of water to a boil. Salt generously!

Cook the calabrian sausage in a hot pan. Once cooked through remove the sausage and set aside on a plate next to the stove.

While you are cooking your sausage, dice the onion and garlic. Cut the ends of the zucchini, then cut the zucchini in half and then in 1 inch strips.

Add the rigatoni to the boiling water. Gently stir every so often. Maintain heat so that the pot is at a soft boil.

Add a tbsp of oil to a pan, and sautee the onion and zucchini. Sautee for a few minutes until the zucchini has softened, then add the garlic. Cook the garlic for 1 or so minutes.

Add a ¼ cup of pasta water, and then add the Taleggio.

Make a sauce. If it is too thick, then add more pasta water.

Right before the Rigatoni is done boiling, add the sausage back to the pan. Then add the Rigatoni to the pan.

Add the squeeze of half of the lemon, and add the parmigiano reggiano. Add another ¼ cup of pasta water.

Marry the pasta with the sauce! Toss the pan with the pasta trying not to make the biggest mess.

The sauce should be creamy. If it is too thick, then add more pasta water.

Plate immediately and devour.