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Cook pasta according to package directions until al dente.
While the pasta is cooking, heat olive oil in a large saute pan over medium-high heat.
Add onion and a couple pinches of salt and pepper. Cook, stirring occasionally for 6-8 minutes, until they start to brown and caramelize just a bit.
Add garlic, Italian seasoning, and tomato paste. Cook, stirring constantly, for about a minute.
Push the veggies to the outside of the large saute pan, forming a ring and leaving a well in the center.
Add ground beef to the center, and cook, crumbling with a spatula until browned and cooked through. Use the juices from the meat to deglaze the pan and scrape all those yummy bits off the bottom.
Stir in crushed tomatoes, diced tomatoes, and a pinch of baking soda along with a couple large pinches of salt and pepper. Bring to a gentle simmer over medium-high heat. Reduce heat to low and simmer gently, covered, for 10 minutes.
Stir in heavy cream, Parmesan cheese, and a few large pinches of salt and pepper. Cook for a few minutes until warmed through. Season to taste with salt and pepper.
Add cooked rigatoni and toss to coat the pasta evenly in the sauce.
Garnish with parsley and Parmesan cheese and enjoy!
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