• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips. Mince parsley.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add onion, bell pepper, and half the Tuscan Heat Spice (you’ll use the rest later). Cook, stirring, until slightly softened, 3-4 minutes.

• Add sausage and another drizzle of oil to pan. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Pat chicken dry with paper towels. Swap in chicken (no need to break up into pieces!) or turkey for sausage; season with salt and pepper and cook as instructed.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (11/2 cups for 4 servings), then drain.

• While spaghetti cooks, add crushed tomatoes to pan with cooked sausage. Season with remaining Tuscan Heat Spice, salt, and pepper. Bring to a boil, then reduce to a simmer and cook until thickened, 4-6 minutes. • Stir in stock concentrate and 3/4 cup reserved pasta cooking water (1 cup for 4 servings). Cook until slightly reduced, 1-2 minutes more.

• Add spaghetti to pan with sauce; toss to coat. (For 4 servings, carefully transfer everything into pot used for pasta.) Stir in 1 TBSP butter (2 TBSP for 4), half the parsley, and half the Parmesan. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until spaghetti is thoroughly coated in sauce.) Season with salt and pepper. • Divide pasta between bowls. Sprinkle with remaining parsley and remaining Parmesan and serve. Chicken is fully cooked when internal temperature reaches 165°.