Heat the oil in a large saucepan over medium heat. Add the garlic and cook until golden but not browned, about 1 minute. Add the tomatoes and their juices, red pepper, oregano, salt, and sugar. Bring to a boil. Reduce heat to medium-low and simmer (crushing the tomatoes with the back of a wooden spoon if using whole tomatoes) until the sauce thickens slightly, about 20 minutes. Stir in the cream and 1/2 cup of the Parmesan.
Meanwhile, cook the rigatoni according to the package directions. Add the drained rigatoni to the sauce and toss to coat. Transfer to a 2-quart casserole and top with the remaining grated Parmesan. Bake for 20 minutes. Let rest for 10 minutes before serving.
Delicious! I cut the fat content by using pan spray to cook the garlic and only used 1/2 c. of cream (I added a touch of milk when I stirred in the pasta). I added 2 links of mild Italian sausage - crumbled, browned, and rinsed. It definitely didn't need the salt, so I'm glad I waited until the end to taste it. There was plenty for 6 servings, not just 4.
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