Brown the Italian sausage in a large pot, breaking it up as it cooks. Remove and set aside.
In the same pot, sauté the onion until translucent. Add tomato paste and cook for 2–3 minutes.
Add fennel seeds, oregano, and crushed red pepper. Stir for about 30 seconds.
Pour in the chicken stock and add the remaining seasonings. Stir well.
Add the dry rigatoni and cook until al dente, stirring occasionally. Add more stock as needed if the pasta gets too dry.
Once the pasta is cooked, stir in the heavy cream, Dijon mustard, and Parmesan.
Add the cooked sausage back in and mix until creamy. Add more Parmesan if you want it thicker.
Finish with fresh parsley and extra Parmesan.
Cook it hands-free.
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