• Before starting, bring a large pot of salted water to a boil over high.
  
• Wash and dry all produce.
• To the boiling water, add rigatoni. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
• Reserve 1/4 cup (1/2 cup) pasta water.
• Strain rigatoni, then return to the pot, off heat.

• Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini.
• Cook for 4-5 min, stirring occasionally, until tender-crisp. 
• Season with salt and pepper.
• Transfer zucchini to a plate, then cover to keep warm.

• To the same pan, add 1/2 tbsp (1 tbsp) oil, then beef and Italian Herb Spice Blend. 
• Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** 
• Season with 1/4 tsp (1/2 tsp) salt and pepper.
• Meanwhile, roughly chop parsley.

• To the pan with beef, add half the tomato sauce base (use all for 4 servings). Cook for 1-2 min, stirring occasionally, until well combined.
• Add crushed tomatoes, 1/4 tsp (1/2 tsp) sugar, reserved pasta water and cream. Cook for 3-4 min, stirring occasionally, until sauce thickens slightly.
• Season with salt and pepper.

• To the pot with rigatoni, add beef sauce mixture, 1 tbsp (2 tbsp) butter, zucchini and half the Parmesan. Toss to combine.
• Season with salt and pepper.

• Divide rigatoni between bowls.
• Sprinkle with remaining Parmesan.
• Sprinkle parsley over top.

If you've opted to get beef, cook in the same way the recipe instructs you to cook turkey.**