Step-by-Step Instructions

• In a large pot, bring water to a rolling boil over high heat, then add a generous dash of salt. Add the rigatoni pasta and cook according to package instructions, stirring occasionally, until al dente, usually around 9-11 minutes. Drain the pasta and set it aside, giving it a quick rinse to prevent sticking.
• Using the same pot, reduce the heat to medium and add 2 tablespoons of olive oil. Once the oil is shimmering, toss in the finely chopped onion. Sauté them for about 3-4 minutes until they become translucent and fragrant, stirring occasionally to avoid browning.
• Next, add the minced garlic to the pot with the sautéed onions. Stir constantly for another 30 seconds, allowing the garlic to release its aromatic flavors. Be careful not to let it burn.
• Now, crumble the spicy Italian sausage into the pot, using a wooden spoon to break it up as it cooks. Sauté the sausage for about 5-7 minutes, ensuring it is browned and cooked through.
• Stir in the teaspoon of red pepper flakes into the pot, allowing them to toast for about a minute.
• Pour in the can of crushed tomatoes and 1 cup of chicken broth. Stir everything together well and bring the mixture to a gentle simmer, allowing the flavors to meld for about 5 minutes.
• Reduce the heat to low and gently stir in the ½ cup of heavy cream. Season the sauce with salt and pepper to taste.
• Fold the drained rigatoni back into the pot, tossing it carefully with the sauce to ensure every pasta piece is well-coated.
• Finally, sprinkle in the grated Parmesan cheese and stir until it's fully melted and incorporated into the sauce.
• Serve the One Pot Spicy Rigatoni hot, garnished with fresh basil leaves.