In a large pot of salted boiling water, cook rigatoni until al dente, about 10-12 minutes. Drain and set aside 1 cup of pasta water.
In a large saucepan add oil, onion and bacon. Cook over a medium heat for 5 minutes or until onion has softened and bacon has begun to brown. Add tomato paste and crushed red pepper and cook for an additional 2 minutes.
Stir in the canned tomatoes and bring to a simmer, breaking up any large chunks of tomato. Add the rigatoni and reserved pasta water. Toss until pasta is coasted in sauce. Lower heat and stir in ½ cup of parmesan and ½ cup of parsley. Season to taste with salt and pepper.
Serve pasta warm with a garnish of parmesan cheese and parsley. Enjoy!