Rigatoni with Meat Sauce

14 ounces rigatoni
1 tablespoon extra virgin olive oil
3 cloves garlic, crushed
1/4 teaspoon red chili flakes
1/2 pound ground veal
3 hot Italian sausages, crumbled
1/4 teaspoon sugar
12 ounces canned plum tomatoes, drained
4 ounces Parmesan, grated
3/4 teaspoon dried basil
1/2 teaspoon dried sage
1 sprig thyme
salt
water

1. Bring a large pot of salted water to a boil and add the rigatoni. Return to a boil and cook until al dente.
2. Meanwhile, heat a saucepan over medium-high heat and add the olive oil, garlic and red chili flakes, cooking until fragrant.
3. Stir in the veal and sausage, reduce heat to medium and cook until no longer pink.
4. Add the sugar and tomatoes and break up gently with a fork. Simmer until slightly thickened, then stir in the Parmesan cheese, basil, sage and thyme.
5. Season the sauce with salt to taste. Transfer the rigatoni to the sauce with about a tablespoon of the cooking water and stir to coat. Serve with additional cheese if desired.

Makes 4 servings