Bring a large pot of salted water to a rolling boil. Add rigatoni and cook according to package directions until al dente. The pasta should still have a slight bite since it will continue cooking in the sauce. Reserve 1 cup of pasta water before draining.

While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add diced baloney and cook for 3-4 minutes until edges turn golden and slightly crispy.

Push baloney to one side of the skillet and add diced onion to the empty space. Cook for 3 minutes until softened and fragrant. Add minced garlic and cook for another 30 seconds until aromatic.

Pour in diced tomatoes with their juices, Italian seasoning, and smoked paprika. Let this mixture simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.

Reduce heat to low and slowly stir in heavy cream. Add the drained rigatoni to the skillet, tossing gently to coat each piece. If the sauce seems too thick, add reserved pasta water gradually until you achieve the perfect consistency.

Remove from heat and stir in half the Parmesan cheese. Season with salt and pepper to taste. Serve garnished with remaining Parmesan and fresh parsley.