Step-by-Step Instructions

• In a large pot, bring water to a rolling boil and add a generous sprinkle of salt. Once boiling, add 1 pound of rigatoni pasta and cook according to package instructions until al dente, roughly 10-12 minutes. Drain the pasta and set it aside, ensuring to leave any residue in the pot.
• Using the same pot, warm 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent and fragrant, about 3-4 minutes.
• Once the onion is translucent, add 3 cloves of minced garlic to the pot. Sauté for another 30 seconds, stirring constantly.
• Next, add the pound of spicy Italian sausage, breaking it up with a wooden spoon. Cook for about 5-7 minutes, stirring frequently, until the sausage is browned.
• Stir in 1 teaspoon of red pepper flakes, allowing them to toast in the pot for about a minute.
• Pour in a can of crushed tomatoes (28 ounces) and 1 cup of chicken broth, stirring well to combine. Bring this mixture to a gentle simmer for about 5 minutes.
• Reduce the heat to low and stir in ½ cup of heavy cream, seasoning with salt and pepper to taste. Allow the cream to warm through for about 2-3 minutes.
• Add the cooked rigatoni back into the pot, tossing it thoroughly to ensure each piece is well-coated with the sauce.
• Sprinkle in ½ cup of grated Parmesan cheese, mixing until it's fully melted and incorporated into the sauce.
• Dish out the One Pot Spicy Rigatoni into serving bowls while hot, garnishing each bowl with fresh basil leaves.