Get a large pot of salted water to a boil.

Brown up the sausage: Pour ¼ cup of extra virgin olive oil into a large walled pan/skillet and place it over medium-high heat. Once hot, toss in the sausage and use a wooden spoon to break it up into crumbles. Saute the crumbled sausage in the oil until it is cooked on the outside and slightly browned.

Add the onion to the pan/skillet and saute it with the sausage for a couple of minutes or until the onion is translucent. Then add the garlic and red pepper flakes and continue to saute everything for another minute.

Make the sauce: Add the crushed tomatoes to the pan/skillet along with a pinch of salt and black pepper. Stir so that all of the ingredients are incorporated together. Let the sauce come to a boil then reduce the heat so that it stays at a simmer.

Add the rigatoni pasta to the pot of boiling water and let it cook 2 minutes shy of al dente. Don’t worry we’re going to finish cooking the pasta in the sauce.

Finish the dish: Use a slotted spoon or spider to transfer the pasta to the sauce along with ¼ cup of the pasta water. Stir to incorporate everything together and return the heat to high so that the sauce starts to boil. Finish cooking the pasta in the sauce for 2 to 3 minutes or until the sauce is thick/coats every piece of pasta. Finally, take the pan/skillet off the heat, taste a portion of pasta, and add any additional salt and pepper if needed.

Transfer the rigatoni with sausage sauce to individual plates. Garnish with shredded cheese and basil leaves if you like, and enjoy!