The key to this dish lies in selecting the right ingredients, and I always start with fresh, quality sausage. Since the sausage is the star of the show, I opt for Italian sausage with a balance of herbs and spices, but feel free to choose mild or spicy depending on your mood. For the sauce, heavy cream provides that luscious texture, but I sometimes swap in half-and-half for a lighter touch. Fresh garlic and onions build a flavorful base, while good-quality rigatoni holds onto the sauce perfectly thanks to its ridges. Here’s what you’ll need:

• 12 oz rigatoni pasta
• 1 lb Italian sausage (casings removed)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup heavy cream (or half-and-half for lighter sauce)
• 1/2 cup grated Parmesan cheese
• 1 cup crushed tomatoes or tomato sauce
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• Fresh basil or parsley, chopped (optional, for garnish)