Cook the Rigatoni Bring a large pot of salted water to a boil.

Add the rigatoni and cook according to package instructions.

Reserve 1/4 cup of pasta water before draining.

Prepare the Sauce Base While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the Italian sausage and chorizo, breaking the sausage into small pieces. Cook for 5-7 minutes, until browned. Stir in minced garlic and red pepper flakes (if using). Sauté for 1 minute, until fragrant.

Build the Sauce Add crushed tomatoes, tomato sauce, and dried oregano to the skillet. Simmer for 5 minutes, stirring occasionally. Stir in heavy cream and Parmesan cheese, allowing the sauce to thicken for 2-3 minutes. Season with salt and pepper to taste.

Combine Pasta and Sauce Add the cooked rigatoni to the skillet with the sauce, tossing to coat. If the sauce is too thick, stir in a splash of the reserved pasta water.

Prepare the Caesar Salad In a mixing bowl, toss chopped romaine lettuce with Caesar dressing. Divide the salad between two bowls and top with croutons and grated Parmesan cheese.

Serve Plate the rigatoni and garnish with extra Parmesan cheese. Serve with Caesar salad and wine.