• Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
• Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
• Reserve 1/4 cup (1/2 cup) pasta water, then drain and return rigatoni to the same pot, off heat.

• Meanwhile, roughly chop spinach.
• Cut zucchini into 1/2-inch pieces.

• Heat a large non-stick pan over medium-high heat.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min.
• Season with salt and pepper, then transfer to a plate.

• Reheat the same pan over medium-high.
• Add 1/2 tbsp (1 tbsp) oil, then sausage and garlic puree.
• Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.**
• Carefully drain and discard excess fat.
• Add onions. Cook, stirring occasionally, until softened, 3-4 min.
• Add Cream Sauce Spice Blend. Cook, stirring often, until sausage is coated, 1 min.
• Season with salt and pepper.

• Add 1/2 cup (1 cup) milk and broth concentrate to the pan with sausage.
• Bring to a simmer and cook, stirring often, until sauce thickens slightly, 1-2 min.
• Add zucchini and spinach. Cook, stirring often, until spinach wilts, 1-2 min.
• Season with salt and pepper, to taste.

• Add sauce mixture, reserved pasta water and sun-dried tomato pesto to the pot with rigatoni. Stir to combine.
• Divide pasta between bowls.
• Sprinkle Parmesan and 1/4 tsp (1/2 tsp) chili flakes over top. (NOTE: Reference heat guide.)

If you've opted to get sausage, cook it in the same way the recipe instructs you to cook the ground pork.**