Rigatoni with Sausage and Tomato Cream

Bring a large pot of salted water to a boil and cook the rigatoni until just shy of al dente.

Heat olive oil in a large skillet over medium-high heat and sauté the diced onion until translucent.

Remove the sausage from its casings, add it to the skillet, and brown thoroughly while breaking it into small crumbles.

Stir in the minced garlic and red pepper flakes, cooking for one minute until fragrant.

Pour in the crushed tomatoes, season with salt and pepper, and simmer for 10 minutes.

Stir the heavy cream into the sauce and simmer for another 2 minutes until slightly thickened.

Drain the pasta, reserving a small cup of cooking water, and toss the noodles directly into the sauce.

Add a splash of the reserved pasta water if needed to loosen the sauce and serve immediately.