Hot sausage fusilli made in a cramped kitchen in Milano

Any decent hot sausage will do, good cherry tomatoes, zucchini (ideally finely minced but I was in the mood for something chunkier), small white/red/yellow onion, at least 5 cloves of roughly chopped garlic. Any less garlic and you're a big fat WUSS. Oh, and the juice of 1/2 lemon and at least 1 cup of red wine (I used Nebbiolo delle Langhe).

Let simmer. Medium heat. Please.

Fusilli is best, veggie and meat bits stick on the outside, unlike penne or rigatoni, where they get trapped inside. Now scram and let me eat.