Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package directions. Scoop out 1 cup of pasta water and set it aside. Drain the pasta.

Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add the onion and sauté for 4 to 5 minutes.

Add the mushrooms and season lightly with salt. Sauté for 7 to 8 minutes, turning often, until golden brown.

Add the sun-dried tomatoes and Calabrian chili peppers and toss to coat. Add 2 teaspoons of oil from the Calabrian chili peppers. Add the cherry tomatoes. Season with salt and pepper. Sauté for 5 minutes until the cherry tomato skins begin to split.

Add the minced garlic and sauté for 1 minute until fragrant.

Pour in the cannellini beans and toss to coat. Add ¼ cup of water and stir to lift anything stuck to the bottom of the skillet. Taste and season with salt and pepper. Reduce the heat to low and simmer, uncovered, for 15 minutes. Mash the tomatoes lightly as they soften in the sauce.

Add the reserved pasta water to the sauce and bring to a boil. Reduce the heat to medium-high and simmer rapidly for 5 to 7 minutes until it reduces and thickens. Taste and season.

Add the minced parsley, lemon juice, and cooked pasta to the skillet. Toss to coat. Taste and season once more. Turn off the heat.

Transfer the pasta to a serving platter. Finish with another pinch of minced parsley. Enjoy!