Start the aromatics: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, cooking for about 1 minute until the garlic is fragrant and just starting to soften.

Build the creamy sauce: Reduce the heat to low and slowly pour the heavy cream into the skillet. Stir until the cream and tomato paste combine into a smooth, vibrant orange sauce, then let it gently simmer for 1 minute.

Reserve the pasta water: Just before the pasta finishes cooking, carefully scoop out about 1 cup of the starchy pasta water from the pot and set it aside in a heatproof measuring cup.

Drain the pasta: Drain the rigatoni in a colander in the sink. Do not rinse the pasta, as the remaining surface starch helps the sauce cling to the noodles.

Combine pasta and sauce: Transfer the drained rigatoni into the skillet with the tomato cream sauce. Pour in half of the reserved pasta water and toss vigorously over low heat until the sauce coats the noodles evenly.

Melt the cheese: Sprinkle the grated Parmesan cheese over the pasta and continue to toss. Add a splash more pasta water if the sauce seems too thick or sticky.

Finish the pasta: Remove the skillet from the heat. Stir in the torn fresh basil and season with a pinch of black pepper, tossing one last time to distribute the herbs.

Serve: Divide the creamy rigatoni among shallow bowls. Serve immediately while the sauce is hot and silky.