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. Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve ¼ cup (½ cup) pasta water, then drain and return rigatoni to the same pot, off heat.

Meanwhile, roughly chop spinach. Cut zucchini into ½-inch pieces.

Heat a large non-stick pan over medium-high heat. When the pan is hot, add ½ tbsp (1 tbsp) oil, then zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper, then transfer to a plate.

Reheat the same pan over medium-high. Add ½ tbsp (1 tbsp) oil, then sausage and garlic puree. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.** Add onions. Cook, stirring occasionally, until softened, 3-4 min. Add Cream Sauce Spice Blend. Cook, stirring often, until sausage is coated, 1 min. Season with salt and pepper.

Add ½ cup (1 cup) milk and broth concentrate to the pan with sausage mixture. Bring to a simmer and cook, stirring often, until sauce thickens slightly, 1-2 min. Add zucchini and spinach. Cook, stirring often, until spinach wilts, 1-2 min. Season with salt and pepper, to taste.

Add sauce mixture, reserved pasta water and sun-dried tomato pesto to the pot with rigatoni. Stir to combine. Divide pasta between bowls. Sprinkle Parmesan and ¼ tsp (½ tsp) chili flakes over top. (NOTE: Reference heat guide.)