3 cloves garlic, minced

1 (28 oz) can crushed italian tomatoes

1/8 tsp red pepper flakes

1 Tbsp dried basil flakes

3/4 cup half and half

1/2 pound fontina cheese, grated

1 pound rigatoni pasta, cooked according to package

grated fresh parmesan cheese

chopped fresh basil

Cook sausage in large pot. Drain off excess fat & add garlic, tomatoes, red pepper flakes, & dried basil. Simmer over medium heat for several minutes. Add half & half & simmer until sauce reduces to desired thickness. Reduce heat & add fontina cheese, stirring until melted. Remove from heat. Serve sauce over cooked rigatoni & garnish with parmesan cheese & fresh basil.