1-Getting started with this creamy rigatoni: Begin by heating 2 tablespoons of extra-virgin olive oil in a large pot over medium heat, then sauté the diced onion for 7-8 minutes until it softens and brings out its natural sweetness. This step helps reduce any bitterness and adds a nice depth to the sauce.

2-Next: add the 4 minced garlic cloves and 1 1/2 pounds of Italian sausage to the pot, cooking for another 7-8 minutes until the sausage browns and releases its rich flavors. In a separate pot, bring salted water to a boil and cook the 1 pound of rigatoni according to the package directions, making sure it’s just right for holding the sauce.

3-Once that’s going, stir in the two 28-ounce cans of whole or crushed tomatoes blend them smooth if you’re using whole ones along with 1/4 cup fresh chopped basil, 1/4 cup fresh chopped oregano, 1 teaspoon red chili flakes, 2 teaspoons salt, and 1 teaspoon pepper. Bring this mixture to a boil, then lower the heat to let it simmer and develop those hearty tastes.

4-Stir in 1 1/2 cups of heavy cream and 1 cup of grated Parmesan cheese, letting it simmer on medium-low to blend everything together. For a firmer sauce, simmer it an extra 10 minutes before adding the drained pasta. Finally, combine the rigatoni with the sauce, serve it hot with the remaining Parmesan and fresh basil, and enjoy a meal that’s ready in no time.