1. Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes.
3. Add the chopped onion and garlic to the skillet. Sauté for another 3 minutes until the onion becomes translucent and the garlic is fragrant.
4. Stir in the Italian seasoning, salt, and pepper. Cook for an additional 1 minute to allow the spices to bloom.
5. Pour in the beef broth and bring the mixture to a simmer. Let it cook for about 5 minutes until the liquid reduces slightly.
6. Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Continue stirring until the cheese melts and the sauce becomes creamy and smooth.
7. Add the cooked rigatoni to the skillet, tossing to coat the pasta evenly with the sauce. Cook for another 2-3 minutes until the pasta is heated through.
8. Garnish with fresh parsley if desired and serve immediately.

One tip I picked up from my grandmother is to always taste as you go. It’s the best way to ensure the flavors are just right, and it’s a tradition I’ve passed down to my kids as well.