Ingredients:

• 12 oz rigatoni pasta

• 1 lb Italian sausage (mild or spicy, casings removed)

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 cup heavy cream

• 1 cup chicken broth

• 1 (14 oz) can crushed tomatoes

• ½ cup grated Parmesan cheese

• 1 cup shredded mozzarella cheese

• ½ tsp crushed red pepper flakes (optional)

• 1 tsp Italian seasoning

• Salt and black pepper, to taste

• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Cook pasta:
   Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Drain and set aside.

2. Cook sausage:
   In a large skillet over medium heat, add olive oil and sausage. Break it apart and cook until browned and fully cooked. Remove excess grease if needed.

3. Add aromatics:
   Stir in chopped onion and cook until softened. Add minced garlic and cook for 1 minute until fragrant.

4. Make the creamy sauce:
   Add crushed tomatoes, chicken broth, and heavy cream. Stir in Italian seasoning, red pepper flakes, salt, and black pepper. Simmer on low for about 10 minutes to let the flavors meld.

5. Add cheeses:
   Stir in Parmesan and mozzarella until melted and smooth.

6. Combine with pasta:
   Add cooked rigatoni to the skillet, tossing until the pasta is fully coated in the creamy sausage sauce.

7. Serve:
   Garnish with fresh basil or parsley and extra Parmesan before serving.