1- Begin by heating 2 tablespoons of extra-virgin olive oil in a large pot over medium heat, then add 1 large diced onion and cook for 7 to 8 minutes until it’s softened. This sets the base for a flavorful sauce that brings everything together.

2- Next, stir in 4 minced garlic cloves and 1 1/2 pounds of Italian sausage, cooking for another 7 to 8 minutes until the sausage browns nicely. If you’re using whole canned tomatoes, blend them smooth before adding them to the mix, along with 1/4 cup each of chopped fresh basil and oregano, 1 teaspoon red chili flakes, 2 teaspoons salt, and 1 teaspoon pepper. Bring it to a boil, then reduce the heat for a gentle simmer.

3- Stir in 1 1/2 cups of heavy cream and 1 cup of grated Parmesan cheese, saving the rest for garnish. While the sauce simmers on medium-low, cook 1 pound of rigatoni in generously salted boiling water as per the package instructions. Drain the pasta and mix it into the sauce; if you prefer less sauce, let it simmer an extra 10 minutes. Serve with the remaining Parmesan and fresh basil on top, adjusting seasoning as needed.