• Bring a large pot of salted water to a boil. Wash and dry produce. • Peel and mince garlic. Trim and halve zucchini lengthwise; cut crosswise into 1/4-inch-thick half-moons.

• Once water is boiling, add orecchiette to pot. Cook until al dente, 13-15 minutes. • Reserve 1/2 cup pasta cooking water (1 cup for 4 servings), then drain.

• While pasta cooks, heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini and cook, stirring occasionally, until browned, 5-6 minutes. Transfer to a plate; wipe out pan. • Once zucchini is done, remove sausage* from casing; discard casing. • Heat a drizzle of olive oil in same pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in garlic and Tuscan Heat Spice; cook until fragrant, 30 seconds.

• Add marinara to pan with sausage mixture, then reduce heat to medium. Simmer until flavors meld and sauce is slightly reduced, 3-4 minutes.

• Add drained orecchiette, 1/4 cup reserved pasta cooking water (1/2 cup for 4 servings), and 1 TBSP butter (2 TBSP for 4) to pan with sauce. Toss to thoroughly combine. • Stir in zucchini. Taste and season with salt and pepper. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until everything is thoroughly coated in sauce.

• Divide pasta between bowls; top with Parmesan and serve.