Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook until al dente, typically around 10-12 minutes. Reserve 1 cup of pasta water, then drain and set aside.

Brown the Sausage: In a large skillet, heat olive oil and add Italian sausage. Brown for about 5-7 minutes until golden and cooked through.

Sauté the Aromatics: Add diced onion to the skillet and sauté for 3-4 minutes. Then add minced garlic and cook for 1 more minute until fragrant.

Create the Sauce: Stir in crushed tomatoes, heavy cream, and chicken broth. Add Italian seasoning and red pepper flakes. Let simmer for about 10 minutes until thickened.

Combine the Pasta: Add the drained rigatoni to the sauce and toss gently. If too thick, add reserved pasta water to adjust consistency.

Incorporate the Cheese: Stir in grated Parmesan cheese until melted and smooth. Adjust seasoning with salt and pepper.

Serve and Garnish: Spoon into bowls and garnish with fresh basil. Serve hot and enjoy!