Before starting, wash and dry all produce. 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. Heat Guide for Step 6 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-4 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain.

While rigatoni cooks, drain roasted peppers, then cut into 1/2-inch pieces. Roughly tear basil.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.\*\* Add onions, garlic puree and Italian Seasoning. Season with salt and pepper and cook, stirring, until onions soften, 2-3 min.

Add peppers and crushed tomatoes to the large pan, then season with salt and pepper and stir to combine. Bring to a gentle boil, then reduce heat to medium. Cook, uncovered, until sauce has slightly thickened, 4-6 min.

Add cream cheese, rigatoni, reserved pasta water and half the Parmesan to the pan. Stir until cheese is melted and combined. Add spinach and stir until wilted, 1 min.

Divide rigatoni between plates. Sprinkle with remaining Parmesan, chili flakes and basil. (NOTE: Reference heat guide.)