Heat the olive oil in a large deep skillet over medium-high heat. Add the turkey sausage and cook, breaking it into crumbles, until browned and cooked through with no pink remaining, about 6–7 minutes. Turkey sausage must reach 165°F internally — a thermometer is the sure way to know.

Stir in the onion and cook until softened, about 2 minutes. Add the garlic, tomato paste, and Calabrian chili paste; cook 1 minute more, stirring constantly, until the tomato paste darkens a shade and everything smells fragrant.

Pour in the crushed tomatoes and the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the uncooked rigatoni, pressing it down so it is mostly submerged. Bring to a lively boil.

Reduce the heat to medium-low, cover, and cook 11–13 minutes, stirring once or twice, until the rigatoni is al dente and the sauce has thickened. The pasta keeps absorbing liquid as it sits, so pull it when it is just shy of your ideal texture.

Take the skillet OFF the heat. Stir in the heavy cream, then sprinkle in 1/2 cup of the Parmesan a handful at a time, stirring until melted and silky. Adding the cheese off the heat keeps the sauce smooth instead of grainy. Taste and season with salt and black pepper — the sausage and broth are already salty, so you may need very little.

Spoon into warm bowls and top with the remaining 1/4 cup Parmesan and the chopped basil. Pass extra chili paste or red pepper flakes at the table for the heat-seekers.