For the osmosis tomatoes:

1. Dice the cherry tomatoes and place them in a bowl.
2. Season with extra virgin olive oil, finely chopped garlic and chilli, mixing well.
3. Leave to marinate at room temperature for at least 30–40 minutes, stirring occasionally: the osmosis process will draw moisture out of the tomatoes, which will absorb the flavours of the aromatic oil, intensifying the taste without any cooking.

For the raw courgette pesto:

1. Wash the courgettes and grate them with the skin on, then squeeze well to remove excess water.
2. Blend them raw with basil, almonds, Parmigiano, garlic and olive oil until you obtain a smooth, glossy cream. Season with salt.
3. If the pesto is too thick, loosen it with a spoonful of oil or pasta cooking water. The consistency should remain fresh and velvety, never cooked.

For the sausage:

1. In a non-stick pan, without adding oil (the Coppiello horse sausage releases its own fat), crumble the sausage and brown it over medium-high heat until well crispy and golden.

Assembly:

1. Cook the fusilli in plenty of salted water until al dente.
2. Drain, reserving a little cooking water.
3. Toss directly in the pan with the sausage, adding a small ladle of cooking water to bind everything well.
4. Off the heat, add the osmosis tomatoes with their aromatic oil, stirring gently.
5. The courgette pesto remains raw: spread it on the plate as a fresh base, never in contact with the heat of the pan.

Plating: Spread a generous base of raw courgette pesto in the centre of the plate, creating a slightly irregular circle. Place the fusilli with sausage and osmosis tomatoes in a small mound on top, allowing the green pesto to remain visible all around. Garnish with a sprig of fresh basil rested to one side, and a few shavings of Parmigiano if desired.