01 -
Spoon the saucy pasta into bowls or onto plates. Sprinkle leftover Parmesan and extra basil on top if you fancy. Enjoy straight away.
02 -
dump your drained rigatoni right into the sauce. Gently stir to cover all the pasta. Want the sauce thicker? Let it bubble for up to another 10 minutes.
03 -
Pour in the cream and toss in about two-thirds of the Parmesan. Let it warm on low heat for a few minutes, stirring so it all gets creamy. Taste and tweak the seasoning if you want.
04 -
Pour your tomatoes (crushed or whole) into the pan with sausage. If your tomatoes are whole, blitz them smooth first. Scatter in basil, oregano, chili flakes, salt, and some pepper. Crank up the heat till it bubbles, then turn it down and let it chill for a few minutes.
05 -
As all that cooks, bring a separate pot of salty water to a boil. Toss in the rigatoni and cook till al dente, about 10 minutes. Drain and keep close by.
06 -
Drop the sausage meat in the pot. Smash and break it into pieces as it cooks for about 8 minutes until dark and completely done.
07 -
Splash olive oil into a big heavy pot over medium heat. Tip in the chopped onion and cook, stirring every now and then, till clear and soft (about 8 minutes). Add the garlic for another minute. You'll smell it.