Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.

Heat the olive oil in a large skillet over medium-high heat. Add the Andouille sausage slices and cook until browned and crispy on both sides. Remove the sausage from the skillet and set aside.

Reduce the heat to medium-low. In the same skillet, add the fire-roasted tomatoes, smoked paprika, and heavy cream. Stir to combine and let the sauce simmer for about 5 minutes, or until slightly thickened, stirring occasionally. Add a few ladles of pasta water to loosen the sauce if necessary.

Remove from heat and stir in the grated Parmesan cheese until fully incorporated. Season with kosher salt to taste. Return the sausage to the skillet, add the cooked rigatoni, and toss until the pasta is evenly coated with the sauce.