Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, usually around 10-12 minutes. Drain the pasta and set aside, reserving about ½ cup of the pasta water for the sauce.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
Add the turkey sausage to the skillet, breaking it up with your spoon. Cook until browned and cooked through, about 6-8 minutes. The sausage should be nicely browned with no pink remaining.
Pour in the crushed tomatoes and stir well. Add 1 teaspoon of dried basil, salt, and pepper to taste. Let the sauce simmer gently for 10 minutes to develop flavor and thicken slightly.
Lower the heat and stir in 1 cup of heavy cream. Allow the sauce to warm through and thicken for another 3-5 minutes. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
Add the cooked rigatoni directly into the skillet with the sauce. Toss everything together until the pasta is fully coated and heated through.
Serve hot, garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese. Enjoy immediately for the best taste and texture.
