Crisp the bacon

• Heat the Dutch oven over medium heat and add the diced bacon.
• Fry until golden and crisp, then set a little bacon aside for serving if you like.

Soften onion and garlic

• Add the chopped onion to the bacon fat and cook until translucent.
• Stir in the minced garlic, chili flakes and tomato paste and cook until fragrant.

Deglaze with wine

• Pour in the dry white wine and scrape up the browned bits.
• Let it reduce until almost evaporated.

Add tomatoes and pasta

• Stir in the sliced sun-dried tomatoes.
• Add the rigatoni and hot chicken broth, season with salt and pepper.
• Bring to a simmer and cook, stirring regularly, until the pasta is al dente and the liquid is mostly absorbed.

Make it creamy

• Lower the heat and pour in the cream.
• Stir in the grated parmesan until melted and the sauce is glossy.

Finish and serve

• Taste and adjust the seasoning.
• Scatter over the fresh basil and the reserved bacon and serve straight from the pot.