Step 1: Cook the Pasta
Bring a large pot of generously salted water to a boil.
Add the rigatoni or penne and cook according to package directions until al dente.
Before draining, reserve at least 1 cup of pasta water.
Drain the pasta and set aside.
Step 2: Build the Tomato Base
In a large saucepan or deep skillet, heat the olive oil over medium heat.
Add the minced garlic and cook for about 30 seconds until fragrant.
Stir in the tomato paste.
Cook for 4–5 minutes, stirring frequently, until the tomato paste darkens from bright red to a deep reddish-brown color. This step caramelizes the tomato paste and reduces its acidity.
Step 3: Make the Creamy Sauce
Pour in the heavy cream and stir until fully combined.
Let the sauce simmer gently for 2–3 minutes.
Add the red pepper flakes, dried basil, salt, and black pepper.
Stir well to combine.
Step 4: Finish the Sauce
Add the grated Parmesan cheese and butter.
Pour in about ½ cup of the reserved pasta water.
Stir continuously until the sauce becomes smooth, glossy, and creamy.
If needed, add a little more pasta water to achieve your desired consistency.
Step 5: Combine and Serve
Add the cooked pasta to the sauce.
Toss until every piece is evenly coated.
Garnish with extra Parmesan cheese, chopped parsley, and additional red pepper flakes if desired.
Serve immediately.