Boil the Pasta: Bring a large pot of salted water to a boil. Add rigatoni or penne and cook until al dente (8-10 minutes). Reserve 1 cup of pasta water, then drain the pasta.

Sauté the Garlic: Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Cook the Tomato Paste: Stir in tomato paste and cook for 4-5 minutes until darkened.

Add the Cream: Pour in heavy cream, stirring and simmer for 2-3 minutes until thickened.

Season the Sauce: Add crushed red pepper flakes, dried basil, salt, and black pepper.

Incorporate Cheese and Butter: Stir in grated Parmesan and unsalted butter until melted. Use reserved pasta water to adjust sauce consistency if needed.

Toss the Pasta: Add drained pasta to the sauce and stir until evenly coated. Let it sit off heat for a minute.

Serve and Garnish: Serve hot, garnished with extra Parmesan, parsley, and additional red pepper flakes.