Step‑by‑Step Instructions

• Boil the Pasta: Bring a large pot of salted water to a rolling boil over high heat. Add 1 pound of rigatoni pasta and cook according to the package instructions, usually about 10-12 minutes, until al dente. Drain and set aside.
• Brown the Sausage: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of Italian sausage, breaking it apart. Cook for about 5-7 minutes until browned and cooked through.
• Sauté the Aromatics: Add 1 finely chopped small onion and sauté for 3-4 minutes until soft. Stir in 3 minced garlic cloves and 1 teaspoon of red pepper flakes, cooking for another minute.
• Simmer the Sauce: Pour in 1 can (28 ounces) of crushed tomatoes and stir. Let simmer over medium heat for about 10 minutes.
• Create Creaminess: Lower the heat and stir in 1 cup of heavy cream. Allow the sauce to simmer for another 5 minutes, thickening.
• Combine the Pasta: Add the drained rigatoni to the skillet with the sauce, using tongs to toss and coat the pasta.
• Add Cheese and Season: Sprinkle in 1 cup of grated Parmesan cheese, stirring until melted. Taste and season with salt and pepper.
• Garnish and Serve: Sprinkle freshly chopped basil leaves over the dish, serve generous portions, and enjoy.