First off, you'll want to bring a large pot of salted water to a boil. Once it’s bubbling away, add the rigatoni. Cook according to the package instructions, usually about 10-12 minutes, until it’s al dente. Drain the pasta, but don’t rinse it! The starch helps the sauce adhere better.

In a large skillet, heat the olive oil over medium heat. Toss in the diced onion and cook for about 3-4 minutes, stirring frequently. Once the onion turns translucent, add the red bell pepper, garlic, and chopped chili. Sauté for an additional 2-3 minutes, allowing the flavors to meld.

Now, it’s time for the star of the show—the sausage! Add the sausage to the skillet, breaking it apart with a spoon. Cook until browned and fully cooked through, about 5-7 minutes. The glorious aroma will fill your kitchen!

Once your sausage is beautifully browned, stir in the tomato paste. This will deepen the flavor of your sauce. Let it cook for about 2 minutes to enhance its richness.

Next, pour in the can of chopped tomatoes along with the crushed chili flakes, black pepper, and salt. Give it a good stir, and let it simmer for about 10 minutes. This will thicken the sauce and meld all those fantastic flavors together.

After your sauce has thickened nicely, stir in the double cream, grated carrot, and balsamic vinegar. The cream adds a luscious texture, while the carrot brings a hint of sweetness. Let it simmer for an additional 5 minutes.

Now, add the drained rigatoni into the sauce mixture. Gently toss everything together, ensuring the pasta is well-coated. Remove it from heat and stir in the fresh basil.

To serve, dish out the spicy sausage rigatoni onto plates and sprinkle generously with grated Parmesan cheese. Perhaps add a few basil leaves for garnish, just to make it look extra special. Enjoy!