Begin by bringing a large pot of salted water to a boil. Once boiling, add the rigatoni pasta. Cook according to package instructions until al dente, usually around 10-12 minutes. Reserve 1 cup of pasta water, then drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the halal Italian sausage, breaking it apart with a spatula, and cook for about 7-10 minutes until browned and fully cooked.

Once the sausage is cooked, stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Lower the heat, and pour in the heavy cream. Stir well, allowing it to simmer for about 3-5 minutes. Make sure the sauce thickens slightly.

Add the cooked rigatoni pasta to the skillet. Stir everything together, and if the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency.

Stir in the freshly grated Parmesan cheese, coating all the pasta and sausage in a luscious sauce. Season with salt and pepper to taste. Transfer to a serving dish and garnish with chopped fresh parsley.