# Components:
→ Pasta
01 - 14 ounces rigatoni pasta
02 - Salt for boiling water
→ Sauce
03 - 2 tablespoons olive oil
04 - 1 small yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 teaspoon crushed red pepper flakes
07 - 2 tablespoons tomato paste
08 - 14 ounces canned crushed tomatoes
09 - ½ cup heavy cream
10 - ¼ cup grated Parmesan cheese
11 - Salt and freshly ground black pepper to taste
→ Garnish
12 - Fresh basil leaves, chopped
13 - Extra Parmesan cheese for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until soft and translucent.
03 - Stir in the garlic and red pepper flakes. Cook for 1 minute until fragrant.
04 - Add the tomato paste and cook, stirring, for 2 minutes to caramelize slightly.
05 - Pour in the crushed tomatoes. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens.
06 - Reduce heat to low. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper. Allow the sauce to gently simmer for 2 to 3 minutes until creamy.
07 - Add the drained rigatoni to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
08 - Serve immediately, garnished with fresh basil and extra Parmesan.
