Bring a large pot of salted water to a rolling boil over high heat. Add the rigatoni and cook according to package instructions, typically about 10-12 minutes, until al dente. Reserve ½ cup of the cooking water for later, then drain the pasta and set it aside in a colander.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Allow the oil to warm for about 1-2 minutes until it shimmers.

Add the sliced pork sausages to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are nicely browned on all sides.

Using the same skillet, add the chopped bell peppers and onion. Sauté for about 3-4 minutes until the peppers are tender and the onion is translucent.

Return the sliced sausage to the skillet, mixing well with the sautéed vegetables. Next, add the drained rigatoni along with the reserved pasta cooking water. Stir everything together and heat for about 2-3 minutes.

Once bubbling and well combined, remove the skillet from heat. Serve hot, garnishing each plate with freshly grated Parmesan cheese and chopped parsley.