Heat evoo in a sauté pan over medium heat until it begins to smoke.
Add Sausage. Sear and use a spatula to press against the pan, breaking it into 1/2" pieces and cooking until golden brown.
Add Tomato Sauce, marjoram, parsley and chile flakes. Bring to a simmer and cook until the sauce reduces by 1/2. It should resemble the consistency of tomato paste.
Cook Rigatoni in boiling salted water until al dente, about 2 minutes.
Drain Rigatoni well and add to the pan. Gently toss to coat the pasta evenly with the sauce. Season with kosher salt. Taste and adjust seasoning as needed.
Spoon Rigatoni into the center of a warm bowl, pulling all the sauce from the pan into the bowl, while ensuring some of the sausage is visible on top, as shown in the photo.
Drizzle finishing evoo over the pasta.
Using a ribbon cut grater, evenly distribute parmigiano over the pasta.