Baked Rigatoni 1 tablespoon olive oil 4 cloves garlic, thinly sliced 1 large onion, chopped 1 lb. sausage 1 28-ounce can whole or diced tomatoes, undrained 1/4 teaspoon red pepper flakes 1 1/2 teaspoons dried oregano or thyme 1 teaspoon kosher salt Pepper to taste 1 teaspoon sugar 16 ounces rigatoni 1 cup heavy cream 3/4 cup (3 ounces) grated Parmesan Heat oven to 400° F. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook until golden but not browned, about 1 minute then add the sausage & cook for a few minutes. Add the tomatoes and their juices, red pepper, thyme, salt, pepper, and sugar. Bring to a boil. Reduce heat to medium-low and simmer (crushing the tomatoes with the back of a wooden spoon if using whole tomatoes) until the sauce thickens slightly, about 20 minutes. Stir in the cream and 1/2 cup of the Parmesan. Meanwhile, cook the rigatoni according to the package directions. Add the drained rigatoni to the sauce and toss to coat. Transfer to a 2-quart casserole and top with the remaining grated Parmesan. Bake for 20 minutes. Let rest for 10 minutes before serving.