>> servings: 4

Bring a large pot of salted water to the boil. Cook the @rigatoni{400%g} until just shy of al dente. Reserve 2 cups of the pasta cooking water.

Meanwhile, heat oil in a #frying pan{} over medium-high heat. Add the @Italian sausages{300%g}, casings removed, breaking it up into small pieces. Cook for ~{7%minutes}, stirring occasionally, until golden and caramelised. Transfer to a plate.

Return the pan to the heat with more oil. Add the @shallot{1} and @garlic cloves{2}, finely chopped, and cook for ~{4%minutes}, stirring and scraping up any browned bits from the base of the pan.

Stir in the @tomato paste{120%g}, one @basil{} sprig and @chilli flakes{1%tsp}, cooking for ~{3%minutes}, until the paste deepens in colour. Season with a pinch of salt and pepper.

Return the sausage to the pan, then pour in the @cooking cream{250%ml} and 0.5 cup of the reserved pasta water. Stir to combine and allow to simmer gently for ~{4%minutes}.

Add the pasta directly to the sauce. Increase the heat to medium-high and toss well, adding more pasta water as needed until the sauce is glossy and coats the pasta.

Stir through @parmesan cheese{0.25%cup} and season again as needed. Divide between bowls and finish with more parmesan, a drizzle of chilli oil, and @basil leaves{}.