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Cook the rigatoni according to the package directions.
Meanwhile, in a Dutch oven, cook the sausage over medium heat for six to eight minutes or until it's no longer pink, breaking it into crumbles with a wooden spoon.
Add the minced garlic to the same pot, cooking for one minute longer until it's fragrant and translucent. Drain off any excess grease. Add the tomato paste, continuing to cook and stir for two to three minutes or until the meat is coated in the paste. Stir in the tomatoes, dried basil and pepper flakes, bring the sauce to a boil, then reduce the heat and simmer it, uncovered, for 10 to 15 minutes or until the sauce has thickened, stirring occasionally.
Once the rigatoni is cooked to your preference, drain it. Add the peas and cream and heat them through. Stir the pasta into the sausage mixture. Top the pasta with the crumbled goat or feta cheese and fresh basil.