Bring a large pot of salted water to a boil. Wash and dry all produce. Trim, peel, and finely dice carrot into 1/4-inch pieces.

Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Add carrot; cook, stirring, until browned and tender, 6-8 minutes. Season with salt and pepper.

Tear pork into smaller pieces. Heat another drizzle of olive oil in pan with carrot over medium-high heat. Add pork and Tuscan Heat Spice; season with salt and pepper. Cook, stirring, until pork is warmed through, 2-3 minutes. Stir in stock concentrate and 1/2 cup reserved pasta cooking water (3/4 cup for 4 servings). Bring to a boil, then lower heat and simmer until saucy, 1-2 minutes.

Add marinara, rigatoni, and 1/2 tsp sugar (1 tsp for 4 servings) to pan with pork. (TIP: If the pan feels too crowded, transfer everything to pot used for pasta.) Simmer until reduced slightly, 2-3 minutes. If necessary, add more reserved cooking water a splash at a time until pasta is thoroughly coated in sauce. Reduce heat to low and stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper. Turn off heat.

Divide rigatoni and any remaining sauce between bowls. Top with Parmesan and serve.