Boil the Pasta: In a large pot, bring salted water to a boil. Add rigatoni or penne and cook until al dente. Reserve 1 cup of pasta water, drain, and set aside.

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

Cook the Tomato Paste: Add tomato paste to garlic and cook for 4-5 minutes until caramelized.

Incorporate the Cream: Remove from heat, whisk in heavy cream, then return to low heat for 3-4 minutes.

Season the Sauce: Stir in red pepper flakes, basil, salt, and black pepper; mix for another 2 minutes.

Finish the Sauce: Add Parmesan and butter, stirring until melted. Adjust consistency with reserved pasta water if needed.

Combine Pasta and Sauce: Toss pasta in the sauce and cook on low for another 1-2 minutes.

Serve and Garnish: Plate the pasta, garnish with Parmesan, red pepper flakes, and parsley if desired.