Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 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 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 pan, then season with salt and pepper. 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.

Divide pasta between plates. Sprinkle with remaining Parmesan and basil.