Before starting, wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl):add 1/8 tsp for mild, 1/4 tsp for medium and 1/2 tsp for spicy! 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. While water comes to a boil, halve zucchini lengthwise, then cut into 1/4-inch half-moons. Drain, then roughly chop roasted red peppers.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.

While sausage cooks, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Drain and return linguine to the same pot, off heat.

When sausage is done, transfer to a plate and set aside. Add another 1/2 tbsp oil (dbl for 4 ppl) to the same pan (from step 2), then zucchini and onions. Cook, stirring often, until veggies soften, 4-5 min. Add Italian Seasoning, garlic puree, roasted red peppers and 1/8 tsp chili flakes. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1 min.

Add sausage and crushed tomatoes to the pan with veggies, then stir to combine. Simmer, stirring occasionally, until sauce has slightly thickened, 5-6 min.

Add sauce to the pot with linguine. Season with salt and pepper, then toss to combine. Divide sausage linguine between bowl. Sprinkle Parmesan over top.