Sausage Rigatoni

16 oz uncooked rigatoni

1 ½ lbs Italian sausage (spicy or mild)

1 medium onion, chopped

5 cloves garlic, minced

2 (14 fluid oz) cans diced tomatoes with juices

2 (14 fluid oz) can crushed tomatoes

1 cup heavy/whipping cream

Fresh basil, torn

Salt & pepper to taste

½ c freshly grated parmesan cheese

Bring a salted pot of water to a boil for the pasta. Cook the rigatoni al dente.

Meanwhile, sauté the sausage meat and onion over medium-high heat in a skillet until browned (about 8-10 minutes), stirring occasionally.

Stir in the garlic and cook for 1 minute.

Drain a bit of the fat from the pan (I just spoon it out). Don't worry about getting it all.

Add the canned tomatoes to the pan. Simmer the sauce for 10 minutes.

Stir in the cream, basil (if using), and season the sauce with salt & pepper as needed. Cook for another minute or two and then toss with the drained pasta & parmesan cheese.