Bring a large pot of generously salted water to a boil. Cook the rigatoni until just al dente according to the package directions. R eserve 1 cup of pasta water, then drain.

Heat a large skillet or Dutch oven over medium-high heat Add the sausage links and cook for 2-3 minutes on each side or until the outside has a nice brown crust. Transfer to a cutting board, and slice into rounds.

Reduce heat to medium. Return the sliced Italian sausage to the pan, add the onion and cook for 4–5 minutes until onion has softened and sausage is no longer pink. Stir in the garlic and cook for about 30 seconds. Mix in the tomato paste and cook for another minute to deepen the flavor.

Pour in crushed tomatoes, chicken broth, Italian seasoning, oregano, onion powder, garlic powder, red pepper flakes, salt, pepper, honey. Return the sausage to the pan. Simmer uncovered for 15 minutes, stirring occasionally.

Stir in the heavy cream. Then add the Parmesan and mix until melted.

Add the cooked rigatoni. Toss until coated, adding a splash of reserved pasta water if needed to loosen the sauce. Fold in the chopped fresh basil. Taste and adjust seasoning. Serve with extra basil and a sprinkle of Parmesan.