Step 1: Cook the Rigatoni

1. Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.

Step 2: Cook the Sausage

2. Heat a large skillet over medium heat. If your sausage is lean, add 1 tablespoon of olive oil to the pan.
3. Add the sausage to the skillet and cook, breaking it up into small pieces with a wooden spoon, until browned and fully cooked, about 5–7 minutes. Remove the sausage from the skillet and set it aside on a plate.

Step 3: Sauté the Aromatics

4. In the same skillet, add the diced onion. Sauté for 3–4 minutes, or until softened. Add the minced garlic and crushed red pepper flakes (if using) and cook for an additional 1 minute, until fragrant.

Step 4: Build the Sauce

5. Pour in the crushed tomatoes and chicken broth, scraping the bottom of the skillet to deglaze and release any flavorful bits. Stir in the dried oregano, dried basil, and a pinch of salt and pepper.
6. Reduce the heat to low and stir in the heavy cream, mixing until the sauce is smooth and creamy. Let the sauce simmer for 5 minutes, allowing the flavors to meld.

Step 5: Combine the Pasta and Sauce

7. Add the cooked sausage back to the skillet, stirring to combine. Toss the drained rigatoni into the skillet, ensuring the pasta is evenly coated in the sauce. If the sauce is too thick, add a splash of reserved pasta water until the desired consistency is reached.

Step 6: Add Cheese and Garnish

8. Stir in the grated Parmesan cheese and let it melt into the sauce. Taste and adjust the seasoning with more salt and pepper, if needed.
9. Remove the skillet from the heat and garnish with chopped parsley, cracked black pepper, and extra Parmesan cheese.

Step 7: Serve

10. Serve the creamy sausage rigatoni immediately, paired with a side of garlic bread or a fresh green salad. Enjoy!