Cook rigatoni pasta in salted boiling water until al dente, then drain and set aside.

In a large pan, heat olive oil over medium heat. Add diced onion and cook until softened, about 3-5 minutes.

Add minced garlic and cook until fragrant, about 30 seconds.

Add Italian sausage, breaking it apart with a spoon, and cook until browned.

Stir in crushed tomatoes, sugar, Italian seasoning, dried basil, onion powder, salt, and black pepper. Simmer for 10 minutes.

Add cooked rigatoni to the sauce, mixing well to coat the pasta.

Stir in heavy cream and Parmesan cheese until the cheese is melted and the sauce is creamy.