Bring a large pot of salted water to a boil. Cook rigatoni according to the package instructions until al dente. Drain and set aside.

Heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it into crumbles, and cook until browned and fully cooked, about 5-7 minutes.

Add minced garlic to the skillet with the sausage. Cook for 1-2 minutes until fragrant.

Pour in marinara sauce and heavy cream. Stir to combine and season with dried basil, oregano, salt, and pepper.

Let the sauce simmer for 5-7 minutes until it thickens slightly.

Stir in grated Parmesan cheese until melted and well blended into the sauce.

Add the cooked rigatoni to the skillet. Toss to coat the pasta evenly with the creamy sausage sauce.

Garnish with fresh parsley and additional Parmesan cheese before serving.