Begin by filling a large pot with water, adding a generous pinch of salt, and bringing it to a rolling boil. Add the rigatoni pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain the pasta and set aside.

In the same pot, lower the heat to medium and pour in a drizzle of olive oil. Once shimmering, add diced onion and sauté for 3-4 minutes until translucent.

Stir in minced garlic and cook for about 30 seconds until fragrant but not browned.

Add the crumbled spicy Italian sausage and cook for 5-7 minutes until browned and cooked through.

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

Pour in the crushed tomatoes and chicken broth, stirring to combine. Bring to a simmer for about 5 minutes.

Reduce heat to low and gently stir in the heavy cream, seasoning with salt and pepper. Let it simmer for another 2-3 minutes.

Reintroduce the cooked rigatoni into the pot and toss gently to coat in the creamy sauce, heating through for about 2 minutes.

Sprinkle in the grated Parmesan cheese and stir until melted into the sauce.

Serve the One Pot Spicy Rigatoni in bowls, garnishing with fresh basil leaves.