The Best One Pot Pasta I've Made All Year

Preheat the oven to 425°F (220°C).

Heat a drizzle of olive oil in a large Dutch oven over medium-high heat.

Add the sausage and cook, smushing and breaking it up into fine pieces with a meat chopper or spatula until browned, 4–6 minutes.

Stir in the grated onion, minced garlic, chopped Calabrian chilies, and half of the salt (about 7 g).

Cook until the aromatics have softened and melted into the sausage, 5–6 minutes.

Add the crushed tomatoes, sugar, remaining salt (about 7 g), and water.

Stir everything together and bring to a low simmer.

Stir in the dry rigatoni until the pasta is well submerged in the liquid.

Transfer the Dutch oven uncovered to the preheated oven and bake for 20 minutes total, pulling it out to stir every 5 minutes so the pasta cooks evenly and doesn't stick to the bottom.

Remove the pot from the oven and test a piece of pasta for an al dente bite.

Pour in the heavy cream, grated Parmesan, and chopped basil.

Gently fold the cream, cheese, and basil into the pasta so the delicate rigatoni noodles do not tear.

Taste the sauce and adjust the seasoning with an extra pinch of salt if needed.

Let the pot sit and rest for 10–15 minutes before serving to allow the sauce to thicken up and cling to the rigatoni.

Spoon into bowls and top with extra grated Parmesan, freshly cracked black pepper, red pepper flakes, and a light drizzle of olive oil.