1. Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Reserve 1/2 cup of pasta water before draining.

2. In a large skillet, heat olive oil over medium heat. Add sausage, crumble, and cook until browned. Remove and set aside.

3. In the same skillet, sauté onions and bell peppers until softened, about 5-6 minutes. Add garlic and cook for 1 minute.

4. Stir in crushed tomatoes and let simmer for 5 minutes. Add the cream and mix well. Season with salt and pepper.

5. Return sausage to the skillet, add cooked pasta, and toss everything together. Use reserved pasta water to loosen if needed.

6. Stir in Parmesan cheese until melted and creamy. Garnish with fresh parsley and serve hot.