Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the 1 lb sliced sausage for 3 to 4 minutes per side until deeply browned, then transfer to a plate.

Reduce heat to medium. Cook the diced onion in the same pan for 5 to 6 minutes until soft, then add the 4 minced garlic cloves, 1 tsp smoked paprika, and ½ tsp red pepper flakes and stir for 60 seconds.

Pour in the 28 oz crushed tomatoes, return the sausage to the pan, season with 1 tsp salt and ½ tsp black pepper, and simmer uncovered for 12 to 15 minutes. Meanwhile, cook the 1 lb rigatoni in heavily salted boiling water for 2 minutes less than package directions.

Reserve ½ cup pasta water, drain the rigatoni, stir the ½ cup heavy cream into the sauce, then add the pasta and toss over medium heat for 2 to 3 minutes, adding pasta water as needed until the sauce clings.

Spoon into bowls, top with ½ cup Parmesan and 2 tbsp chopped parsley, and serve immediately.