Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the rigatoni and cook for about 10-12 minutes until al dente, then drain.

In the same pot, heat 2 tablespoons of olive oil over medium heat. Add the onion and sauté for 3-4 minutes until translucent.

Stir in the minced garlic and sauté for another 30 seconds.

Crumble the spicy Italian sausage into the pot and cook for 5-7 minutes until fully browned.

Sprinkle in the red pepper flakes and toast for about 1 minute.

Incorporate the crushed tomatoes and chicken broth, stirring well to combine. Let simmer for 5-6 minutes.

Lower the heat and pour in the heavy cream, season with salt and pepper, and stir to combine.

Return the drained rigatoni to the pot, tossing to coat in the sauce for 2-3 minutes.

Fold in the grated Parmesan cheese until melted into the sauce.

Serve hot, garnished with fresh basil leaves.