One pot spicy sausage and rigatoni

Preheat the oven to 425F and a large Dutch oven over medium high heat.

Add olive oil and the sausage, spread it out for a hamburger-style sear.

Smush the sausage constantly for four to six minutes until it is crumbled small and seared; add a little water to deglaze if the pan gets too hot.

Add the grated onion, garlic, Calabrian chilies and half the salt.

Sweat with the sausage five to six minutes over medium until everything is softened.

Add the crushed tomatoes, sugar, the rest of the salt and the water; stir and bring to a low simmer.

Stir in the rigatoni until it is well submerged in the sauce.

Kill the heat and move the pot to the oven to bake 20 minutes, stirring and re-submerging at 5, 10 and 15 minutes.

Check for a true al dente; if it is loose and toothsome give it three more minutes, if dry and toothy add 100 to 150 grams of water and three to five minutes.

Stir in the heavy cream, Parmesan and basil with gentle folds so the rigatoni does not tear.

Taste and correct the salt, folding gently.

Rest 10 to 15 minutes to set up and cool so the sauce grips the pasta.

Plate into a low bowl with sauce from the sides, then Parmesan, black pepper, chili flakes and a drizzle of olive oil.