Heat EVOO in a skillet over medium heat, add onions and sauté until tender, add sausage and cook for 6-7 minutes until browned.
Add Milanese Gremolata Olive Oil, spinach and red pepper flakes.
Add a pinch of salt, pepper and pour in the white wine.
Bring to boil and lower the heat, add heavy cream, half and half and tomato paste.
Cover and let simmer over low-medium heat for 15 minutes, until sauce it thickened.
In a large pot, boil water and add 2 tablespoons of salt.
Cook rigatoni until it is al dente – Drain pasta and add to the sauce, stir to coat evenly.
Let the pasta sit in the skillet so it absorbs some of the sauce.
Before serving add Italian Parmesan cheese and stir in parsley.