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

In a large skillet, heat olive oil over medium-high heat. Add sausage and cook, breaking it up until browned and cooked through. Drain excess grease.

Add minced garlic to the skillet and cook for 1 minute until fragrant.

Pour in chicken broth and scrape up any browned bits from the pan.

Lower heat to medium-low. Add heavy cream and bring to a gentle simmer.

Stir in parmesan cheese until melted and sauce is smooth.

Add cooked pasta to the sauce and toss to coat. Use reserved pasta water if sauce is too thick.

Season with salt and pepper. Garnish with parsley and extra parmesan. Serve hot.