Bring a large pot of salted water to a boil. Wash and dry produce.

Once water is boiling, add rigatoni to pot; cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.

While pasta cooks, trim and halve zucchini lengthwise; slice crosswise into ¼-inch-thick half-moons. Halve, peel, and thinly slice onion. Peel and mince or grate garlic. Finely chop chives.

Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and onion; cook, stirring occasionally, until beginning to soften slightly, 2-3 minutes. Season with salt and pepper.

Push zucchini and onion to one side of pan. Add sausage* to empty side of pan; cook, breaking up meat into pieces, until almost cooked through, 3-4 minutes (it’ll finish cooking in the next step). Stir everything together to combine.

Stir garlic and tomato paste into pan with sausage and veggies; cook until garlic is fragrant, tomato paste is well distributed, and sausage is fully cooked, 1-2 minutes.

Stir in cream sauce base, miso sauce concentrates, ½ cup reserved pasta cooking water (ladle straight from the pot if pasta hasn’t finished cooking yet), 1 TBSP butter, and ½ tsp sugar (¾ cup reserved pasta cooking water, 2 TBSP butter, and 1 tsp sugar for 4 servings). Remove from heat.

Add drained rigatoni to pan with sauce; toss to coat. Season with salt and pepper. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

Divide pasta between bowls; grate Parmesan over top. Top with furikake and chili crisp to taste. Garnish with chives and serve.