Get a large pot of water on to boil for the pasta. Then get out a large, deep skillet and heat the Olive Oil (1 dash) in it over medium-high heat. Brown the Ground Sweet Italian Sausage (1 pound) in it until cooked through completely. Transfer it to a plate.
Add the Butter (1 tablespoon) to the pan and then toss the Garlic (6 clove) with it for 1 minute.
Pour in the White Beans (1 can) and Red Wine (1/4 cup), using the spoon to scrape up any brown bits at the bottom of the pan as the wine deglazes it. Let the beans, garlic, and wine cook together for a couple of minutes.
Add the sausage back in, along with the Diced Tomatoes (2 can) and Grated Parmesan Cheese (1/2 cup). Season it all generously with the Salt (2 pinch) and Crushed Red Pepper Flakes (2 pinch) and give it a good stir. Let the sauce simmer for 10 minutes.
While it simmers, cook the Rigatoni (1 pound) in heavily salted boiling water until tender, 8-10 minutes. Reserve 1/4 cup of the starchy, salty cooking water before draining the noodles and pour it into the sauce.
Toss the drained pasta into the big pan of sauce so that it absorbs some of the sauce as it bubbles together. Take it off the heat after 1 minute.
Serve immediately with extra parmesan on top!