One-Pot Spicy Sausage and Rigatoni

Preheat your oven to 425°F (220°C). Place a large Dutch oven (7-quart capacity) over medium-high heat on the stovetop.

Add olive oil to the preheated Dutch oven. Then, add the spicy Italian sausage and spread it out. Using a meat masher or spatula, continuously smash and crumble the sausage for 4-6 minutes until it's finely broken down and browned. If the pan gets too hot, add a little water to deglaze.

Add the grated onion, minced garlic, chopped Calabrian chilies, and half of the salt (~7g) to the sausage. Continue to stir and sweat the aromatics with the sausage for 5-6 minutes until the onion is softened and melty.

Pour in the crushed tomatoes, sugar, the remaining salt (~7g), and water. Stir everything together and bring the sauce to a low simmer.

Add the rigatoni to the simmering sauce, ensuring all pasta is well submerged. Kill the heat on the stovetop and carefully transfer the Dutch oven to the preheated oven.

Bake the pasta in the oven for 20 minutes. After the first 5 minutes, carefully remove the pot, stir the pasta to ensure even cooking and prevent sticking, and re-submerge the noodles. Return to the oven. Repeat this stirring process after another 5 minutes (at the 10-minute mark).

After 20 minutes of baking, remove the pot from the oven. Check the pasta for doneness; it should be al dente (slightly firm to the bite). If it's still too toothsome, add 100-150g more water, stir, and return to the oven for another 3-5 minutes.

Stir in the heavy cream, grated Parmesan cheese, and fresh chopped basil. Gently fold these ingredients into the pasta to combine without breaking the rigatoni.

Taste the pasta for seasoning and add a small pinch of salt if needed.

Let the pasta rest for 10-15 minutes off the heat. This allows the sauce to thicken and the flavors to meld, and the pasta to cool to an edible temperature.

Serve the rigatoni in bowls, piling it high. Spoon extra meaty sauce from the sides and edges of the pot over the top. Garnish with a generous shower of grated Parmesan cheese, a few cranks of fresh black pepper, a sprinkle of chili flakes, and a drizzle of olive oil.