1-Getting this creamy rigatoni just right: Start by heating 2 tablespoons of extra-virgin olive oil in a large pot over medium heat, then sauté the diced onion for 7 to 8 minutes until it softens and brings out its natural sweetness. Next, add the 4 minced garlic cloves and 1.5 pounds of Italian sausage, cooking for another 7 to 8 minutes until the sausage begins to brown and fills your kitchen with amazing aromas.

2-While that’s happening, bring a large pot of salted water to a boil and cook the 1 pound of rigatoni pasta according to the package directions until it’s al dente don’t forget to generously salt that water for the best flavor. If you’re using whole tomatoes from the two 28-ounce cans, blend them first for a smooth sauce. Then, add the blended tomatoes to the pot with the sausage mixture, along with 1/4 cup of chopped fresh basil (or 1 tablespoon dried), 1/4 cup chopped fresh oregano (or 1 tablespoon dried), 1 teaspoon red chili flakes, 2 teaspoons salt, and 1 teaspoon pepper.

3-Bring everything to a boil, then reduce the heat and let it simmer. Stir in 1.5 cups of heavy cream and 1 cup of the grated Parmesan cheese, saving the rest for topping. Let the sauce simmer on medium-low to thicken and deepen the flavors this step really makes the dish special. Finally, drain the pasta and mix it into the sauce, adjusting seasonings as needed, then serve it up with the reserved 1/2 cup of Parmesan and some fresh basil on top. The whole process takes about 30 minutes, and it’s enough to feed a family or group, leaving everyone happy.