Spicy Rigatoni in a Sausage Cream Sauce

There are certain meals that I know are going to be slam dunks with my squad. This is one of them. And for very minimal effort, this recipe yields big flavors and happy recipients! . . . Spicy Rigatoni in a Sausage Cream Sauce . . . 2 tbls olive oil 1 onion, chopped 3 garlic cloves, chopped 1-2 lbs sweet Italian sausage, casings removed 1/3 cup white wine (if you don’t want to add wine, use broth) 1 (28oz) can crushed tomatoes 1 tsp salt 1/2 tsp pepper 1/4 tsp chili flakes 1 cup heavy cream 10 leaves of basil, sliced 1 (1lb) box of Rigatoni 1 cup grated Parmesan cheese 1/3 cup parsley, chopped Heat oil in pot over medium-high heat. Add onion and garlic and sauté until soft and tender, about 5 minutes. Add sausage and sauté until golden brown and cooked through, breaking up with back of spoon, about 10 minutes. Drain any excess drippings from skillet. Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes, salt, pepper, chili flakes and let simmer for 5 minutes. 
Add cream and simmer until sauce thickens slightly, about 5 minutes. Add basil and Check for seasoning, let simmer on stovetop 
Meanwhile in a large pot of boiling salted water, cook the pasta til Al dente, saving 1/2 cup of pasta cooking water. Drain pasta and transfer to large bowl.
Pour sauce over pasta. Add 1/2 cup of cheese and parsley and toss to coat. Sprinkle with more cheese when serving . . . . . . . . .

Unbalanced

% Daily Values based on a 2,000 calorie diet