One-Pot Spicy Sausage Rigatoni

Steps

1. 1
   Preheat the oven to about 425°F (220°C). Meanwhile, preheat a large Dutch oven (about 7-quart capacity) over medium-high heat.
2. 2
   Add olive oil to the pot, then add the spicy Italian sausage. Mash and spread it out with a tool, continuously breaking it up for about 4-6 minutes until well browned and crumbled, avoiding large chunks.
3. 3
   Add the grated onion, minced garlic, chopped Calabrian chilies, and half the salt. Continue stirring and mashing for about 5-6 minutes until the onions soften and melt in, the garlic mellows, and the oil turns a deep red color.
4. 4
   Add the crushed tomatoes, sugar, remaining salt, and water. Stir well and bring to a low simmer.
5. 5
   Once the sauce is simmering, add the rigatoni and stir until fully submerged in the sauce.
6. 6
   Turn off the heat and carefully transfer the pot to the preheated oven. Bake for about 20 minutes total, pulling it out every 5 minutes to stir and press the pasta back into the sauce, preventing sticking and ensuring even cooking.
7. 7
   After 20 minutes, check the pasta for doneness; it should be al dente. If still too firm, add a splash of water and bake for another 3-5 minutes.
8. 8
   Remove the pot and add the heavy cream, grated Parmesan, and chopped fresh basil. Gently fold to combine without breaking the pasta.
9. 9
   Taste and adjust seasoning with a bit more salt if needed, folding gently to combine.
10. 10
    Let the dish rest for about 10-15 minutes so the sauce thickens and clings to the pasta, and it cools slightly before serving.
11. 11
    Plate the pasta, top with more Parmesan, freshly cracked black pepper, and chili flakes, then finish with a drizzle of olive oil before serving.