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Warm a large skillet over medium heat. Add 1 tbsp of olive oil to the pan. Once hot, add the hot Italian sausage and sear on each side until browned before breaking it into pieces. Remove the browned sausage once cooked through.
Add the diced yellow onion to the pan and cook for a few minutes until translucent. Season with 1.5 tsp Italian seasoning, 1 tsp salt and 1 tsp black pepper. Add the minced garlic and cook for a minute until fragrant.
Add the tomato paste to the center of the pan and cook for a minute before mixing it with the onion and garlic mixture. Cook for an additional minute.
Pour the tomato sauce into the skillet and stir to combine. Add the sausage back to the pan, reduce the heat, and bring the sauce to a simmer. Cover and let it cook for about 10 minutes while the pasta is boiling.
Boil the rigatoni to al dente according to package instructions.
Once the pasta is done cooking, add the heavy cream to the sauce and stir to combine. Then, transfer the cooked pasta directly to the sauce and stir to coat all the pasta in the sauce.
Serve the pasta topped with freshly grated parmesan cheese and chopped parsley. Enjoy!