In a large frying pan on medium-high, cook 340g spicy Italian sausage, casings removed, for 5 minutes or until browned, breaking up meat with a spoon. With a slotted spoon, transfer sausage to bowl. Discard all but 1 tbsp fat in frying pan. Return sausage to frying pan along with 3 cloves garlic, crushed. Cook for 30 seconds. Stir in 2 tbsp tomato paste and cook for 2 minutes, then stir in 800g canned chopped tomatoes, 1 tbsp red-wine vinegar and ½ tsp salt, and heat to simmering. Cook for 7 minutes or until thickened slightly. Stir in ½ cup finely grated Parmesan cheese and ¼ cup double cream. Serve over 450g cooked rigatoni with more Parmesan cheese, if desired.