In a large skillet with deep sides, heat the olive oil over medium high heat.
Add the sausage slices and diced onion.
Cook until sausage is browned on both sides, about 3 minutes per side.
Drain any excess fat from the pan.
Add garlic and cook for 30 seconds.
Add chicken stock, tomato sauce, heavy cream, Italian Seasoning Blend, House Seasoning Blend and rigatoni.
Bring to a boil, reduce heat, cover the pan and simmer for 15 minutes.
Remove the pasta from the heat and stir in the Parmesan cheese.