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Bring a large pot of salted water to a boil.
Add the rigatoni to the pot and cook until al dente, about 10 minutes.
While the rigatoni is cooking, chop the sage, rosemary, and garlic together into a thick paste. Set aside.
Warm a sauté pan wide and deep enough to hold all the ingredients over medium heat.
Add the bacon and cook until some fat has rendered and it has just begun to brown and crisp, about 6 minutes.
Add the sage-rose-mary-garlic mixture, stir, and cook for 2 minutes.
Add a splash of white wine to the pan and cook until the wine evaporates, 15 to 30 seconds.
Add the tomatoes, stir, and cook for 2 to 3 minutes.
Add the cream and butter and stir to incorporate.
Drain the rigatoni and add it to the pan with the sauce.
Add the cheese, parsely, season with black pepper