Bring a large pot of water to the boil. Add a good pinch of salt and the cavatelli. Cooked until nearly al dente.

In a large skillet, braiser or sauté pan, gently sauté the garlic until it's fragrant and just beginning to brown around the edges. Remove.

Add the crumbled sausage meat and let it sauté lightly, breaking up any large pieces, until it loses its raw color and just starts to brown around the edges.

Now add the cubed zucchini. Toss everything together, season with salt and pepper. Sauté until the zucchini is just tender.

When the cavatelli are done, drain and add them to the sausage and zucchini, along with a small ladleful of the pasta water.

Toss everything together and sauté for a few moments, until the pasta and zucchini are fully cooked and most of the liquid has evaporated. Then add the caciocavallo and toss again, off heat, until the cheese has fully melted and the sauce has turned creamy and coats the pasta nicely.

Serve right away.