Boil water in a large pot and add salt. Cook the rigatoni according to the package directions until al dente. Remember to reserve ½ cup of the pasta water for later.

In a large sauté pan, heat the olive oil over medium-low heat until warm.

Add the minced garlic and Italian seasoning. Stir constantly for 30 to 60 seconds until the garlic becomes fragrant.

Add the ground Italian sausage to the pan. Increase the heat to medium-high and cook, crumbling the sausage with a spatula until browned.

Stir in the crushed tomatoes, heavy cream, chopped basil, and several pinches of salt and pepper. Allow the mixture to cook for a few minutes until warmed through.

Add the cooked rigatoni and a splash of reserved pasta water to the sauce. Toss everything together until well-coated.

Garnish with fresh basil and shredded Parmesan cheese. Serve hot.