Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Reserve about a cup of the pasta water before draining the pasta.

In a large skillet over medium heat, add the Italian beef sausage. Break it into smaller pieces and cook until browned and cooked through (about 5-7 minutes). Drain any excess fat if necessary.

Once the sausage is browned, add minced garlic to the skillet and sauté for about 1-2 minutes until fragrant.

Lower the heat and pour in the heavy cream. Stir in Italian seasoning, salt, and pepper. Allow the mixture to simmer for about 3-4 minutes.

Add the drained rigatoni to the skillet along with the grated Parmesan cheese. Toss everything together until well combined. Adjust the sauce consistency with reserved pasta water as needed.

Plate the Easy Creamy Italian Beef Sausage Rigatoni and garnish with fresh basil and extra Parmesan if desired.