Step 1

Cook the rigatoni according to the package instructions until al dente. Drain and set aside.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through. Remove the sausage and set aside.

Step 3

In the same skillet, add the diced onion and cook for 3-4 minutes, until softened. Add the garlic and cook for another minute.

Step 4

Stir in the crushed tomatoes, heavy cream, basil, oregano, salt, and pepper. Bring to a simmer and let it cook for 5-7 minutes, stirring occasionally.

Step 5

Return the cooked sausage to the skillet and stir to combine. Add the cooked rigatoni and toss everything together until the pasta is well coated in the sauce.

Step 6

Cook for another 2-3 minutes to heat through. Taste and adjust seasoning if needed.

Step 7

Serve hot, topped with grated Parmesan cheese and fresh parsley or basil if desired.