Combine the ground pork in a bowl with salt, black pepper, paprika, cayenne pepper, onion powder, and garlic powder. Mix well to ensure the spices are evenly distributed.
Cook the rigatoni according to the package instructions until al dente. Reserve a cup of pasta water, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the seasoned ground pork, breaking it up with a spoon. Cook until the sausage is browned and no longer pink, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet with the sausage. Cook until the onions are translucent, about 3-4 minutes.
Stir in the fresh spinach and cook until just wilted, usually takes about 2 minutes.
Pour in the tomato sauce, and let it simmer for 5 minutes.
Reduce the heat to low and stir in the heavy cream until the sauce takes on a creamy texture. Simmer for an additional 5 minutes. If the sauce is too thick, thin it with some of the reserved pasta water.
Add the cooked rigatoni to the skillet, tossing to coat the pasta evenly with the sauce.
To serve, divide the pasta among plates and top each serving with a generous sprinkle of freshly grated Parmesan cheese.
Notes
For an even creamier sauce, you can blend a part of the tomato sauce with the cream before adding it to the skillet. Also, try finishing the dish with a drizzle of good quality olive oil for an extra layer of flavor.