Spicy Rigatoni with Fennel Sausage Ragù

Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve about 1/4 cup of pasta water before draining.

While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through.

Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and red pepper flakes, and cook for another minute until fragrant.

If using, pour in the red wine and deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 2 minutes.

Stir in the crushed tomatoes and bring to a simmer. Reduce the heat to low and simmer for at least 20 minutes, or longer for a richer flavor. Stir occasionally.

Stir in the heavy cream and grated Pecorino Romano cheese. Season with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld.

If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.

Drain the cooked rigatoni and add it to the skillet with the sausage ragù. Toss to coat evenly.

Stir in the chopped fresh basil.

Serve immediately, garnished with more grated Pecorino Romano cheese and fresh basil.