1. Preheat the oven to 375 degrees.

2. In a small mixing bowl, add ricotta, fresh parsley, salt and pepper to taste.

3. In a large pot of heavily salted boiling water cook pasta until al dente.

4. Meanwhile, in a dutch oven or heavy bottomed pot over medium-high heat, add olive oil and Italian sausage. Brown the sausage while breaking large pieces up with a wooden spoon. Cook for approximately 7-8 minutes or until golden brown. Add the onions, stir to combine, and cook for 2-3 minutes or until they are translucent. Then, add the garlic, dried basil, and crushed red pepper. Cook for 1-2 minutes or until fragrant, being careful not to burn the garlic.

5. Deglaze with a splash of red wine. Add the marinara sauce and season with salt and pepper. Simmer for 5-8 minutes. Once pasta is al dente, transfer directly into the marinara sauce, stir to combine, and remove from the heat. Add in ½ cup of parmesan cheese and a splash of pasta water. Stir to combine.

6. In a 9×13 baking dish, add half of the saucy rigatoni mixture, dollops of half of the ricotta mixture, half of the mozzarella cheese and half of the remaining parmesan cheese (1/4 cup). Repeat this process once more and bake for 25-30 minutes or until the cheese is bubbly and golden. Garnish with additional parsley and enjoy.