Preparation Steps

• In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the skillet with a slotted spoon and set aside, leaving the drippings in the pan.
• Add the chopped onion to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
• Pour in the crushed tomatoes and bring to a simmer. Reduce the heat to low, cover, and let it simmer for at least 15 minutes to allow the flavors to meld.
• Meanwhile, cook the rigatoni pasta according to package directions until al dente. Drain the pasta, reserving about 1 cup of the pasta water.
• Stir the heavy cream and grated Parmesan cheese into the tomato sauce until well combined and the cheese is melted. Return the cooked Italian sausage to the skillet.
• Add the drained rigatoni to the sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
• Stir in the fresh basil. Season with salt and black pepper to taste.
• Serve hot, with extra grated Parmesan cheese on top.