Cook the rigatoni

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

Make the spicy cream sauce

• Warm the olive oil and butter in a pan over medium heat.
• Add the garlic and chili flakes and cook until fragrant.
• Pour in the cream and let it gently simmer.

Combine and finish

• Add the drained rigatoni to the sauce and toss to coat, loosening with pasta water if needed.
• Stir in the grated parmesan, salt and black pepper.
• Serve hot with extra parmesan.