In a large skillet, melt 2 tablespoons of butter over medium heat until foamy. Add 4 cloves of minced garlic, one finely chopped onion, one diced celery stalk, and two diced carrots. Sauté for about 10 minutes until tender.

Once the vegetables are softened, add 1 pound of ground spicy Italian sausage. Cook for 5-7 minutes until browned.

Sprinkle in 1 teaspoon of dried oregano, ½ teaspoon of red pepper flakes, and a pinch of salt and pepper. Stir well and let infuse for 1-2 minutes.

Pour in 1 cup of red wine and scrape browned bits from the skillet. Simmer for 3-4 minutes until reduced.

Add a 28-ounce can of San Marzano tomatoes including juices, stir, and bring to a simmer. Cook uncovered for 20-30 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add 1 pound of rigatoni and cook according to package instructions until al dente, about 10-12 minutes. Drain and reserve a cup of cooking water.

Toss the drained rigatoni in the skillet with the sauce, adding reserved pasta water if needed. Serve in a large dish garnished with Parmesan and basil or parsley.