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In a pan with high sides, add olive oil, ground chuck, 1 tbsp Tonys, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp Italian seasoning, & ½ tsp crushed red. Break up the meat and add in the garlic, onion, green pepper, salt, & pepper. Sauté everything until the meat is browned.
Boil the rigatoni pasta in salted water until al dente. (Set aside a ½ cup of pasta water).
Once the meat is browned, mop up about half of the oil with a paper towel. Then add in the can of crushed tomatoes and give that a stir. Bring the pan to a boil, then lower it to a simmer, and let that simmer for 10-15 minutes.
Then add in the sugar & pasta water. Bring the pan to a boil, once it comes to a boil add the heavy cream, parmesan, 1 tsp Tony's, 1 tsp garlic powder, 1 tsp onion powder, & 1 tsp smoked paprika. Give that a stir, lower to a simmer, and let that simmer for 5-10 minutes.
Next stir in the cooked rigatoni & sprinkle over the cheddar cheese, the ripped up fresh mozzarella, & some dried parsley. Bake in the oven at 400°F for 20-25 minutes. Serve & Enjoy!