Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the rigatoni pasta and cook according to package instructions until al dente, typically around 10-12 minutes. Stir occasionally to prevent sticking, and when finished, drain the pasta and set it aside in a colander.

In the same pot, reduce the heat to medium and pour in a splash of olive oil, about 1-2 tablespoons. Add the chopped onion and sauté for 3-4 minutes, stirring often, until it becomes translucent and fragrant.

Next, stir in the minced garlic, cooking for about 30 seconds until it’s fragrant and lightly golden. Be careful not to let it burn.

Now, add the crumbled spicy Italian sausage to the pot, breaking it apart with a wooden spoon. Cook for 5-7 minutes, stirring occasionally, until the sausage is browned and fully cooked through.

Stir in red pepper flakes to taste and allow them to toast in the pan for about 1 minute.

Pour in the crushed tomatoes and chicken broth, stirring the mixture to combine everything evenly. Bring to a simmer over medium heat for about 3-4 minutes.

Reduce the heat to low and stir in the heavy cream, mixing until fully combined. Season with salt and pepper to taste.

Carefully add the drained rigatoni back into the pot, gently tossing it with the sauce until each piece is thoroughly coated.

Remove the pot from the heat and stir in the grated Parmesan cheese until fully melted and incorporated.

Ladle the One Pot Spicy Rigatoni into bowls and garnish with fresh basil leaves. Serve hot.