Heat a large pot over medium heat. Add the olive oil, then the diced onion. Cook for 7-8 minutes until softened.

Add the garlic and sausage, cooking for another 7-8 minutes until the sausage starts to brown.

While the sausage cooks, fill a separate large pot with water and bring it to a boil. Add a generous amount of salt, then toss in the rigatoni.

Cook based on package instructions, usually around 9-11 minutes for al dente.

Add the canned tomatoes to the sausage mixture. If using whole tomatoes, blend them until smooth.

Stir in the fresh basil, oregano, red chili flakes, salt, and pepper. Let it bubble, then reduce the heat and simmer for 5-7 minutes.

Stir in the heavy cream and 1 cup of Parmesan cheese into the sauce. Mix well and let it simmer on medium-low for another 5-7 minutes.

Taste and adjust seasonings as needed.

Drain the rigatoni, then add it to the sauce, coating everything perfectly.

For less saucy goodness, let it simmer for an additional 10 minutes.

Plate up the pasta, garnishing with the remaining Parmesan cheese and fresh basil.

Serve immediately and enjoy every creamy bite!