Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the rigatoni until al dente, then reserve a cup of pasta water and drain.

Build the sauce base

• Heat the olive oil and butter in a large pan over medium heat.
• Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
• Stir in the tomato paste and cook until it darkens slightly.

Simmer the tomato

• Pour in the crushed tomatoes and season with salt and black pepper.
• Simmer gently, stirring occasionally, until slightly thickened.

Make it creamy

• Lower the heat and stir in the heavy cream.
• Add the grated parmesan and stir until melted and smooth.

Combine and serve

• Add the drained pasta to the sauce and toss, loosening with a splash of pasta water.
• Serve topped with extra parmesan and fresh basil.