Creamy Spicy Rigatoni with Italian Sausage

Heat oil in a saute pan. Add Italian sausage, crumbled into smaller pieces. Cook sausage till slightly browned. Whisk in the rest of the ingredients one at a time and bring to a simmer and reduce cream mixture for 5 minutes. Remove the pan from the heat.

Cook the rigatoni in lightly salted water according to the package instructions. Drain pasta and add 1 tablespoon of the pasta water to the saute pan with the sauce set over low heat. Grate in Parmigiano-Reggiano cheese to taste. Toss to incorporate till the sauce coats the rigatoni. Transfer to a plate. Top with chopped parsley if desired.