Bring a large pot of salted water to a rolling boil over high heat. Add 1 pound of rigatoni pasta and cook until al dente, about 10-12 minutes. Once done, drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of Italian sausage, breaking it apart with a spoon. Cook until browned and fully cooked through, about 5-7 minutes.

Add 1 finely chopped small onion to the skillet. Sauté for about 3-4 minutes until soft and translucent.

Stir in 3 minced garlic cloves and 1 teaspoon of red pepper flakes into the skillet. Cook for an additional minute until fragrant.

Add a 28-ounce can of crushed tomatoes to the skillet, stirring well. Let this simmer gently for about 10 minutes.

Pour in 1 cup of heavy cream and stir thoroughly. Allow the sauce to simmer for another 5 minutes on low heat.

Add the cooked rigatoni to the skillet, tossing gently to ensure each piece is evenly coated in the sauce. Simmer for about 2-3 minutes.

Stir in 1 cup of grated Parmesan cheese until melted and fully incorporated. Season with salt and pepper to taste.

Garnish with fresh chopped basil leaves before serving. Serve immediately while hot.