In a large skillet, melt 2 tablespoons of butter over medium-high heat until it begins to foam. Add minced garlic, finely chopped onion, celery, and carrots and sauté for about 10 minutes until soft.

Add 1 pound of ground spicy Italian sausage to the skillet, breaking it up. Cook over medium heat, stirring frequently for 8–10 minutes until fully browned. Mix in oregano, red pepper flakes, salt, and pepper.

Pour in 1 cup of red wine, scraping the bottom of the skillet to release brown bits. Let it simmer for about 2 minutes.

Stir in one 28-ounce can of San Marzano tomatoes with their juices. Bring to a gentle simmer and cook for 20–30 minutes.

Meanwhile, bring a large pot of salted water to a boil and cook 12 ounces of rigatoni according to package instructions until al dente. Drain and reserve some pasta water.

Gently fold the drained rigatoni into the sauce, stirring carefully. If the sauce is too thick, add reserved pasta water.

Transfer to a serving dish, top with grated Parmesan, sprinkle with fresh herbs, and drizzle with olive oil before serving.