Step 1: Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente. Reserve about ½ cup of pasta water before draining. Set the pasta aside.

Step 2: In a large skillet or deep pan, melt the butter over medium heat. Add the chopped onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds, until fragrant.

Step 3: Add the ground beef to the pan, breaking it up with a wooden spoon as it browns. Cook until fully browned and no longer pink, about 5-7 minutes. Drain any excess grease if needed.

Step 4: Sprinkle in the Italian seasoning, salt, and black pepper. Stir well to evenly coat the beef in the seasonings. Pour in the beef broth and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing the flavors to meld.

Step 5: Reduce the heat to low and pour in the heavy cream, stirring continuously. Let the sauce simmer for 3-4 minutes, thickening slightly. Add the grated Parmesan cheese and stir until melted and creamy.

Step 6: Add the cooked rigatoni to the sauce, tossing everything together so the pasta is well-coated. If the sauce is too thick, stir in a bit of the reserved pasta water until you reach your desired consistency.

Step 7: Remove from heat and garnish with fresh parsley. Serve immediately and enjoy!