Start by bringing a large pot of salted water to a boil. Cook the rigatoni until just al dente. Remember, the pasta will continue cooking in the oven! Drain it, and set it aside to cool slightly as you prep the other ingredients.

Heat an oven-safe skillet over medium heat. Toss in the sausage and cook until beautifully browned, breaking it into crumbles as it sizzles. The crispy bits at the edges? Pure flavor gold. Once browned, transfer it to a plate.

Using the same skillet, sauté diced onions until they soften and turn translucent. Add the chopped garlic and cook for about 30 seconds, just until it releases its aroma. The smell alone will have you hooked.

Add the hand-crushed tomatoes, fresh or dried basil, red pepper flakes, and a pinch of salt and black pepper to the skillet. Simmer this mix for a few minutes to bring out its depth of flavor. Stir the cooked sausage back in to warm it through.

Combine the ricotta cheese, shredded mozzarella, chopped parsley, and a little salt and pepper in a mixing bowl. Give it a good stir until it’s creamy and smooth. Spoonfuls of this dreamy mix will transform your pasta dish.

Fold the cooked pasta directly into the sauce. Spread it out evenly in the skillet and gently layer dollops of the ricotta mixture over the top.

Generously sprinkle shredded mozzarella over the pasta. This will melt and bubble in the oven, forming that irresistible cheesy crust.

Slide the skillet into a preheated oven at 425°F. Bake for about 25–30 minutes or until the cheese is golden and bubbling. Resist the temptation to dig in immediately; give it a few minutes to set first!