Melt the butter and cook the garlic

• Melt the butter in a skillet over medium-low heat.
• Add the minced garlic and cook until fragrant.

Add the cream and thicken

• Pour in the heavy cream.
• Whisk and let the sauce thicken, stirring occasionally.

Cook the rigatoni

• Bring salted water to a boil in a pot.
• Cook the rigatoni until al dente.
• Reserve some pasta water before draining.

Season the sauce

• Stir the garlic powder, onion powder, paprika, Italian seasoning and crushed red pepper into the cream sauce.
• Season with salt and black pepper.

Add Parmesan and pasta

• Whisk the grated Parmesan into the sauce until melted.
• Add the cooked rigatoni and toss to coat.
• Loosen with a splash of pasta water if needed.

Serve

• Plate the pasta hot and serve right away.