Sauté the aromatics

• Heat the olive oil in a pan over medium heat.
• Add the onion and garlic and cook until soft and fragrant.
• Season with red chili flakes, salt, pepper and italian seasoning.

Build the sauce

• Stir in the tomato paste and cook it out briefly.
• Add the lemon juice and heavy cream and stir to combine.

Loosen with pasta water

• Pour in the reserved pasta water and stir until the sauce is smooth and glossy.

Finish with parmesan and pasta

• Stir in lots of grated parmesan until melted.
• Add the cooked rigatoni and toss to coat well.

Serve

• Plate the pasta and finish with extra parmesan.