Bring a large pot of salted water to a boil. Cook rigatoni until al dente, cooking time may vary from one brand to another.
Add olive oil to a large hot pan. Add garlic and chili flakes and cook for 2 minutes or until garlic is nice and golden. Add sausage meat and cook for 5 minutes on medium high heat. Add rapini and cook for 3 minutes. Deglaze with white wine and reduce to 3/4.
Add pasta to the pan and 1/2 cup of cooking water. Add the Parmesan cheese and mix delicately.
Transfer onto a plate and garnish with more Parmesan and some freshly cracked black peppercorn.