Before starting, 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. Wash and dry all produce. Add cavatappi to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-9 min. Reserve 1/2 cup (1 cup) pasta water, then drain and return cavatappi to the same pot, off heat. Add 1 tbsp (2 tbsp) butter to the pot, then stir to coat cavatappi.

Meanwhile, core, then cut pepper into 1/2-inch pieces. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).Roughly chop spinach.Finely chop parsley.Combine ricotta, half the parsley, 1/8 tsp (1/4 tsp) salt and 1/8 tsp (1/4 tsp) pepper in a small bowl.

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.Transfer sausage to a plate.

Add 1/2 tbsp (1 tbsp) oil to the same pan, then onions and peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.

Add crushed tomatoes, Zesty Garlic Blend, remaining parsley and 1/2 tsp (1 tsp) sugar to the pan. Bring to a simmer. Once simmering, cook, stirring occasionally, until sauce thickens slightly and veggies are tender, 3-4 min. Remove from heat.

Add sausage, spinach, 1/4 cup (1/2 cup) pasta water and 1 tbsp (2 tbsp) butter to the pan. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.) Stir until butter is melted and spinach has wilted slightly, 1-2 min.Transfer sauce to the pot with cavatappi. Season with salt and pepper, to taste, then stir to combine. Divide pasta between bowls. Top with herbed ricotta.