Preparation Steps

• Cook sausage: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add Italian sausage, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Drain excess fat.
• Sauté aromatics: Add chopped onion to the skillet and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
• Simmer sauce: Pour in crushed tomatoes, diced tomatoes with their juice, chicken broth, oregano, basil, and red pepper flakes (if using). Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 20 minutes, stirring occasionally, to allow flavors to meld. Season with salt and pepper to taste.
• Cook pasta: While the sauce simmers, cook the rigatoni pasta according to package directions until al dente. Drain well.
• Combine and serve: Add the drained rigatoni to the sauce and toss to coat. Serve immediately, garnished with fresh chopped parsley and grated Parmesan cheese.