Brown ground sausage in a large skillet until completely cooked through. Scoop sausage out of the skillet and transfer to a paper towel lined plate to remove excess grease. Carefully wipe down skillet with paper towels to remove any grease.

Boil rigatoni according to package instructions for al dente. When done, drain and set aside.

While your rigatoni is cooking, prepare the sauce but adding butter and oil to a large skillet over medium-low heat. Add onions and cook until soft, add garlic and cook another minute.

Stir in tomato paste, salt, and parsley. Slowly begin to whisk in heavy cream until fully combined. Stir in parmesan cheese and 1-2 teaspoons of red pepper flakes depending on how spicy you want your pasta.

Add sausage and rigatoni to the sauce and stir to combine. Sprinkle top with more fresh parsley and parmesan cheese (optional). Enjoy!