Boil a pot of salted water and cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the rest.

In a large skillet over medium heat, add the sausage. Cook until browned and crispy, breaking it into crumbles as it cooks. Remove from the skillet and set aside.

In the same skillet, add the diced onion and cook until translucent, about 5 minutes. Add minced garlic and sauté for another minute until fragrant.

Pour in the heavy cream and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer. Reduce the heat, then stir in the Parmesan cheese until smooth. If the sauce is too thick, you can thin it out with reserved pasta water.

Add the cooked rigatoni and sausage back into the skillet. Toss everything together until well combined. Season with salt and pepper to taste.

Divide into bowls and garnish with fresh herbs. Enjoy your creamy masterpiece!