Creamy Hot Sausage Rigatoni

In a large skillet over medium-high heat, brown the sausage, breaking it apart with a spoon or meat chopper until finely crumbled.

Add the minced onion and garlic to the skillet and cook until softened, about 3-4 minutes.

Pour in the entire can of San Marzano tomatoes. Use your spoon or chopper to break up the whole tomatoes in the pan.

Season the sauce with salt and pepper to taste. Bring to a simmer and cook for about 20 minutes, stirring occasionally.

While the sauce simmers, bring a large pot of generously salted water to a boil. Cook the rigatoni according to package directions until al dente.

After the sauce has simmered, stir in the chopped fresh parsley and grated Parmesan cheese.

Reduce the heat to low and slowly stir in the heavy whipping cream until the sauce is smooth and creamy.

Using a spider strainer or slotted spoon, transfer the cooked pasta directly from the pot into the skillet with the sauce.

Toss the pasta and sauce together until the rigatoni is well-coated.

Serve immediately, garnished with additional fresh parsley and grated Parmesan cheese.