Chicken Sausage & Pepper Spaghetti

• 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.

• Remove sausage* from casing if necessary; discard casing. Add sausage and another drizzle of oil to pan. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

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!) or chicken sausage* for pork sausage.

• 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.