Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 12 minutes. Drain and return to the pot, reserving 1 cup of the pasta water.Toss with 1 tbsp of olive oil.

While the pasta is cooking, add the sausage to a large skillet over medium heat. Cook, breaking apart the sausage as you go, until the sausage is browned and cooked through. Remove the sausage to a paper towel lined plate and drain the excess grease from the pan.

To the same skillet over medium heat, add the onion, tomato, corn, and a pinch of salt and cook for about 5-6 minutes, until the onion is translucent and soft and the tomatoes begin to soften.

Add the garlic and cook for another minute, until it is fragrant.

Return the sausage to the pan and stir in the spinach. Cook for a couple of minutes until the spinach is wilted. Taste for seasoning and season with salt and pepper to taste.

Add the sausage mixture to the pot with the rigatoni and toss together. Add some of the pasta water if the sausage mixture is not easily coating the pasta.

Stir in the basil and parmesan cheese. Serve with additional parmesan cheese and red pepper flakes.