Start by bringing a large pot of salted water to a gentle boil. Add in the rigatoni pasta and cook for 8–10 minutes until al dente, stirring occasionally to prevent sticking. Reserve 1 cup of the starchy pasta water, then drain the rigatoni and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 4–5 minutes until translucent.

Stir in 2 minced garlic cloves and cook for an additional minute until fragrant.

Crumble in 1 pound of Italian sausage and cook for about 6–8 minutes until browned.

Add a can of fire-roasted tomatoes and bring to a gentle simmer for about 15 minutes.

Season the sauce with red chili flakes, salt, and pepper.

Gradually pour in 1 cup of heavy cream and simmer for another 5–7 minutes.

Stir in ½ cup of grated Parmesan cheese until melted. Add reserved pasta water if needed.

Add the drained rigatoni to the skillet, tossing it gently in the sauce.

Plate the rigatoni and sprinkle with more Parmesan cheese and fresh basil.