• Wash and dry produce. • Bring a large pot of salted water to a boil. Once water is boiling, add rigatoni; cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (11⁄2 cups for 4 servings), then drain and set aside. • Meanwhile, trim and halve zucchini lengthwise; slice crosswise into 1⁄4-inch-thick half-moons. Peel and mince or grate garlic.

• While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-6 minutes. Remove pan from heat; transfer zucchini to a plate. • Remove sausage* from casing if necessary; discard casing. Heat another drizzle of oil in same pan over medium-high heat. Add sausage to pan and cook, breaking up meat into pieces, until almost cooked through, 3-4 minutes (it’ll finish cooking in the next step). **Open package of chicken* and drain off any excess liquid; season with salt and pepper. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) or chicken sausage* for pork sausage.**

• Stir garlic and tomato paste into pan with sausage; cook until garlic is fragrant, tomato paste is well distributed, and sausage is fully cooked, 1-2 minutes. • Stir in cream cheese, stock concentrate, 1⁄2 cup reserved pasta cooking water (ladle straight from the pot if pasta hasn’t finished cooking yet), 1 TBSP butter, 1⁄2 tsp sugar, and a pinch of chili flakes to taste. (For 4 servings, use 3⁄4 cup pasta cooking water, 2 TBSP butter, and 1 tsp sugar.) Remove from heat.

• Add drained rigatoni and zucchini to pan with sauce. Stir in half the Parmesan. Season with salt and pepper to taste. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. • Divide between bowls; top with remaining Parmesan and serve. ***Chicken is fully cooked when internal temperature reaches 165°.***