Bring a large pot of salted water to a boil. Wash and dry all produce. Halve, peel, and thinly slice onion. Core, deseed, and thinly slice bell pepper. Mince parsley. Remove sausage from casings; discard casings.

Heat a large drizzle of oil in a large pan over medium-high heat. Add onion, bell pepper, and half the Tuscan Heat Spice. Cook, stirring, until slightly softened, 3-4 minutes.

Add sausage and another drizzle of oil to pan. Cook, breaking up meat into pieces, until browned and cooked through, about 5 minutes.

Once water boils, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. Meanwhile, add tomatoes to pan with cooked sausage. Season with salt, pepper, and remaining Tuscan Heat Spice. Bring to a boil, then lower heat and let simmer while pasta cooks. After you’ve drained spaghetti, stir stock concentrate and ¾ cup reserved pasta cooking water into pan. Continue simmering until slightly reduced, 1-2 minutes.

Add spaghetti to pan, tossing to coat. (TIP: Add more pasta cooking water if needed to give sauce a loose consistency.) Stir in 1 TBSP butter, half the parsley, and half the Parmesan. Season with salt and pepper. Divide between bowls, then sprinkle with remaining parsley and Parmesan.