Thoroughly rinse produce and pat dry. Cut celery into a fine dice. Peel and dice carrot. Peen and cut red onion into a fine dice. Mince garlic. Stem and slice into thin ribbons (chiffonade) basil for garnish.

In a medium pan (preferably one with high sides), warm 1½ Tbsp. of olive oil, garlic, and onion over medium-high heat until aromatic, about 2-3 minutes. Add carrots, celery, and red pepper flakes to taste and sauté for another 2-3 minutes. Add white wine and cook for 5 minutes or until wine is reduced.

While the sauce is starting and wine is simmering, bring a medium pot of lightly salted water to a boil. Put a colander in the sink. Once boiling, add the rigatoni and cook until al dente, about 7-8 minutes. Drain and keep warm until ready to plate the dish.

Reduce sauce heat to medium-low and add the crushed tomatoes (with juice from can) and half the oregano to taste. Simmer for 15 minutes. In the last 5 minutes of cooking, add the Gardein Italian Sausage Crumbles. Adjust consistency of sauce with a little bit of water if needed. Season with a pinch of salt and pepper.

Add a serving of rigatoni to a shallow bowl or plate. Top with a generous ladle of sauce. Garnish with basil, remaining dried oregano if desired, and a crack of fresh black pepper.