Boil Pasta: Bring a large pot of water to a vigorous boil. Add 2 tbsp kosher salt. Cook rigatoni for 9 to 10 minutes until 1 minute shy of al dente. Scoop out 1/2 cup starchy pasta cooking water and set aside, then drain pasta without rinsing.

Bloom Aromatics: Heat olive oil and butter in a deep cast iron skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 60 to 75 seconds until fragrant without browning.

Simmer Tomato Sauce: Pour in the crushed San Marzano tomatoes, salt, and black pepper. Bring to a gentle simmer, then reduce heat to medium-low. Cook uncovered for 8 to 10 minutes until concentrated and thickened.

Whisk Cream & Parmesan: Reduce heat to low. Slowly pour in room-temperature heavy cream while whisking continuously until the sauce turns an appetizing blushing pink. Fold in grated Parmigiano-Reggiano in two batches until melted into a satin-smooth emulsion.

Marry Rigatoni with Sauce: Add the drained rigatoni directly into the skillet. Toss vigorously for 1 to 2 minutes over gentle heat, splashing reserved pasta water as needed to create a glossy cling that fills the pasta tubes. Remove from heat and fold in fresh torn basil.

Garnish & Serve: Divide into warmed ceramic pasta bowls. Garnish with an extra dusting of Parmigiano-Reggiano, fresh cracked pepper, and fresh baby basil sprigs. Serve immediately with warm crusty garlic bread.