Cook the rigatoni pasta according to package directions. Drain and set aside.
In a large pan, heat a small amount of olive oil over medium heat.
Add the ground sausage and cook until browned, breaking it into small pieces as it cooks.
Add the minced garlic and tomato paste. Stir and cook for about one minute.
Pour in the chicken broth and let it simmer until it reduces by about half.
Add the heavy cream and let it simmer for a few minutes until slightly thickened.
Stir in the grated Parmesan cheese until melted and smooth.
Add the cooked rigatoni to the sauce and mix until evenly coated.
