In a large pot or Dutch oven, pour in 2 tablespoons of extra-virgin olive oil and heat over medium heat until it shimmers.

Add 1 diced onion to the pot and sauté for approximately 5 minutes. Then stir in 4 cloves of minced garlic and cook for an additional minute.

Crumble in 1.5 pounds of Italian sausage, breaking it apart as it cooks. Sauté for about 5-7 minutes until browned.

Pour in two 28-ounce cans of crushed tomatoes, add 1/4 cup of fresh basil, 1/4 cup of oregano, 1 teaspoon of red chili flakes, 2 teaspoons of salt, and 1 teaspoon of black pepper. Stir to combine.

Reduce heat to low and let the sauce simmer for 15 minutes, stirring occasionally.

Bring a large pot of salted water to a boil. Add 1 pound of rigatoni and cook until al dente, about 10-12 minutes. Reserve 1 cup of the pasta water before draining.

Lower the heat and stir in 1.5 cups of heavy cream and 1.5 cups of freshly grated Parmesan cheese until fully combined.

Add the drained rigatoni to the creamy sauce, tossing gently to coat. If the sauce is too thick, incorporate a bit of the reserved pasta water.