Bring a large pot of salted water to a boil over high heat. Add rigatoni and cook according to package instructions until al dente, about 10–12 minutes. Drain, reserving about a cup of pasta water, and set aside in a bowl.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add diced onion and sauté for about 3-4 minutes until translucent. Add minced garlic and sauté for an additional minute.

Add Italian sausage to the skillet, breaking it into small pieces as it cooks. Cook for 5-7 minutes until browned, stirring occasionally.

Stir in crushed tomatoes and tomato paste, mixing well. Lower heat and let the sauce simmer for 15 minutes, stirring occasionally.

Gently stir in cream and heat through for another 2–3 minutes without boiling. Taste and season with salt and pepper.

Add the cooked rigatoni to the skillet and toss until well coated. Adjust sauce consistency with reserved pasta water if necessary.

Plate while hot, garnishing with freshly chopped herbs and Parmesan cheese. Serve immediately.