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In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat.
Add the chopped fennel and onion, cooking and stirring frequently for 7 to 9 minutes until they become soft.
Incorporate the sausage into the pot, cooking for another 7 to 9 minutes while crumbling it until it is browned and fully cooked.
Stir in the minced garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons of salt, and 1 teaspoon of black pepper. Cook for 1 minute.
Pour in the white wine and bring the mixture to a boil.
Add the heavy cream, half-and-half, and tomato paste. Return to a boil, then reduce the heat and let it simmer for 20 minutes, stirring occasionally until the sauce thickens.
While the sauce is simmering, bring a large pot of water to a boil. Add 2 tablespoons of salt to the boiling water, then add the rigatoni pasta.
Cook the pasta according to the package instructions. Once done, drain the pasta and add it to the sauce, stirring to coat the pasta evenly.
Remove from heat and mix in ¼ cup of chopped parsley and ½ cup of grated Parmesan cheese.
Serve the dish topped with the remaining parsley and Parmesan cheese.