Start by heating the olive oil in a large pot over medium heat. Add the minced garlic and chopped onion, sautéing until they caramelize. Pour in the crushed tomatoes, roasted red pepper puree, and tomato concentrate.

Add granulated sugar, dried basil, Italian herbs, ground black pepper, and kosher salt. Allow the sauce to simmer, blending all the flavors together.

Stir in the reduced-fat half-and-half and red pepper flakes. Simmer for another 10-15 minutes until the sauce thickens to a luscious consistency.

Meanwhile, cook the rigatoni pasta according to the package instructions until al dente. Drain and set aside.

In a separate pan, cook the mild Italian sausage, breaking it into crumbles until fully cooked. Combine the sausage with the Pomodoro sauce and pasta.

Preheat your oven to 375°F (190°C). In a large baking dish, spread a thin layer of the Pomodoro sauce mixture. Arrange half of the pasta and sausage mixture on top. Layer with slices of provolone cheese, then cover with another layer of the pasta mixture. Top with freshly grated Parmesan cheese.

Bake the assembled dish for 20-25 minutes, or until the cheese is bubbly and golden brown.