Place the pasta in a large pan of boiling salted water. Follow packet cooking instructions, normally rigatoni will take 10-12 minutes to cook.
Meanwhile, remove the skin off of the sausage and portion into small mealball size portions. Cook in a pan on a medium heat with the olive oil after 5 minutes of cooking, add the pancetta to the pan and cook for an addition 5 minutes.
While the meat is cooking, in a pan cook the diced onions with the olive oil, as they begin to soften add the sliced garlic. After a few more minutes add in the tomato sauce and cook for another 5 minutes.
Place the tomato sauce in the blender and loosen it with double cream, to the desired consistency, I added around 200ml.
Drain the pasta, add in the tomato sauce, sausages and pancetta and stir together.
Serve with fresh basil leaves and grated parmesan.