Wash and dry produce.

Bring a large pot of salted water to a boil. Once water is boiling, add rigatoni; cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain and set aside.

Meanwhile, trim and halve zucchini lengthwise; slice crosswise into ¼-inch-thick half-moons. Peel and mince or grate garlic.

While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-6 minutes. Remove pan from heat; transfer zucchini to a plate.

Remove sausage* from casing if necessary; discard casing. Heat another drizzle of oil in same pan over medium-high heat. Add sausage to pan and cook, breaking up meat into pieces, until almost cooked through, 3-4 minutes (it’ll finish cooking in the next step).

Open package of chicken* and drain off any excess liquid; season with salt and pepper. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) for sausage.

Stir garlic and tomato paste into pan with sausage; cook until garlic is fragrant, tomato paste is well distributed, and sausage is fully cooked, 1-2 minutes.

Stir in cream cheese, stock concentrate, ½ cup reserved pasta cooking water (ladle straight from the pot if pasta hasn’t finished cooking yet), 1 TBSP butter, ½ tsp sugar, and a pinch of chili flakes to taste. (For 4 servings, use ¾ cup pasta cooking water, 2 TBSP butter, and 1 tsp sugar.) Remove from heat.

Add drained rigatoni and zucchini to pan with sauce. Stir in half the Parmesan. Season with salt and pepper to taste. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

Divide between bowls; top with remaining Parmesan and serve. TIP: This dish pairs well with a medium-bodied Sangiovese like Collezione di Paolo Chianti Riserva.