6 oz rigatoni

1x zucchini

1 clove garlic, minced

9 oz italian pork sausage

1 unit? tomato paste

4 tbsp cream cheese

1 unit? chicken stock concentrate

1 tsp chili flakes

6 tbsp parmesan cheese

1/2 tsp sugar

1 tbsp butter

bring a pot of salted water to a boil. Add rigatoni. Cook, stirring occasionally, until al dente, 9-11 minutes.

reserve 1 cup cooking water. Drain pasta, set aside.

while pasta cooks, head a drizzle of oil over medium-high. Trim, halve, and slice zucchini into 1/4 inch half-moons. Add zucchini, season with salt and papper. Cook, stirring occasionally, until browned and tender, 5-6 minutes. Transfer to a plate.

remove sausage from casing, brown in pan.

in the pan, stir garlic and tomato paste with sausage. Cook until garlic is fragramt, tomato paste is distributed, and sausage is cooked, 1-2 minutes.

stir in cream cheese, stock concentrate, 1/2 cup reserved pasta water, butter, sugar, chili flakes. remove from heat.

mix in drained rigatoni, zucchini, half the parmesan, salt and pepper to taste.

serve topped with remaining parmesan.