Boil 2.5 liters of water for rigatoni. Add 1 tablespoon salt.
Throw rigatoni in boiling water. Boil up to 8-9 min and then strain.
At the same time; peel off the membrane of the sausage and crush the sausage with your hand to make like ground beef.
Chop chards in a finger-thick. You can also use the stems if you would like to.
Add butter to the pan. When butter melts and warms up in medium heat, start to sautée the sausages. While mixing, be careful to shrink the large pieces of sausage with the help of spoons.
After 3-4 min, add chard to the pan and continue to sautée. Add garlic powder and stir. 2 minutes later, add whipping cream. Cook stirring for 3 min, first on high heat later on medium heat.
When whipping cream starts to thicken, add rigatoni that you strained. Bring the heat to medium and cook stirring for 1 min. Take rigatoni to serving plates and add parmesan on top.