Cover the raw cashews with water and soak for at least 2 hours. For a quick soak, cover them with boiling water for 20 to 30 minutes, then drain.

Bring a large pot of heavily salted water to a boil. Cook the rigatoni until al dente according to package directions. Reserve 1 cup of pasta water, then drain without rinsing.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion, 1 minced garlic clove, garlic salt, and black pepper. Cook for about 5 minutes, stirring occasionally, until translucent and lightly browned.

Blend the soaked cashews, nutritional yeast, 2 garlic cloves, lemon juice, garlic salt, black pepper, and 1/2 cup water until completely smooth. Add more water as needed.

Add the sausage pieces to the skillet and sauté until heated through with browned, crispy edges, about 5 to 7 minutes.

Pour the arrabbiata sauce into the skillet and reduce the heat to low. Stir in about half of the cashew cream. Taste and add more until the sauce reaches your preferred balance of spicy and creamy. Thin with reserved pasta water if needed.

Add the drained rigatoni and toss to coat. Serve with red pepper flakes, vegan Parmesan, fresh basil, and a drizzle of reserved cashew cream.