Boil the pasta: Boil the rigatoni in a pot of heavily salted water, until al dente. Before draining the pasta, reserve 1 cup of the pasta water.
8 oz Rigatoni pasta
Brown the sausage, onion and garlic: In a large pot, brown the Italian sausage, taken out of the casing, in olive oil. Break the sausage apart and crumble. Once the sausage is mostly browned, add the onion and garlic. Sauté until fragrant and translucent.
2 Hot Italian sausages, ½ Onion, 1 tablespoon Fresh garlic
Make the sauce: Add the tomato paste and spices to the sausage, onion and garlic mixture. Combine everything well, and cook the tomato paste through for 2-3 minutes. Add the heavy cream once the tomato paste is cooked through, and combine well.
2 tablespoon Tomato paste, 1 teaspoon Dried oregano, 1 teaspoon Red chilli flakes, ½ cup Heavy cream
Toss the pasta: Add the cooked rigatoni, and half of the pasta water to the pot. Toss well. Add more pasta water if you feel that the sauce is too thick.
Bake the pasta: Transfer the pasta to a baking dish, and top with torn bocconcini cheese. Broil for 5-10 minutes on LO, until the cheese is melted.
½ cup Bocconcini cheese pearls