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Boil 6 quarts of water with 3 tablespoons sea salt (double this if you use a light and flaky salt like kosher salt).
Add the pasta to your boiling water and give it a good stir.
In a very large skillet over medium-high heat add 2 tablespoons of olive oil, the onion, a few pinches of salt, plus the sausage and/or cauliflower stems (if using), if not using the sausage add 2 more tablespoons of olive oil. Sauté until the onion is translucent (about 4-5 minutes).
Add the chopped squash and za'atar and cook for 4-5 minutes more, then add the peppers and cook for another 4-5 minutes, stirring occasionally.
Check if the pasta is done, then drain, reserving a large cup of the cooking water. If the pasta needs time you can just turn off the heat in your skillet, the residual heat will keep things from getting cold.
Mix the pasta in with the vegetables and stir well to combine, then start adding the pasta water bit by bit, just until you form a smooth sauce that coats the pasta.
Plate and garnish with a bit more za'atar if you like.