Bring a large pot of salted water to a rolling boil and cook rigatoni until al dente (1–2 minutes less than package instructions). Reserve 1/2 cup pasta water before draining.

Tip: Al dente pasta finishes cooking in the sauce, absorbing flavor.

Meanwhile, heat olive oil in a large skillet over medium heat. Add sliced garlic and a pinch of salt; cook low and slow until golden and fragrant (2–3 minutes).

Tip: Avoid high heat — garlic burns fast and turns bitter.

Add cherry tomatoes and red pepper flakes. Sauté until tomatoes break down and release juices, about 5–7 minutes. If using canned, simmer 4–5 minutes.

Trick: Smash cherry tomatoes with the back of a spoon to speed breakdown and maximize sauce.

Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan and 1/4 cup reserved pasta water to emulsify. Adjust consistency with additional pasta water if needed.

Fix: If your sauce is too thick, add a splash of pasta water; if too thin, simmer a few minutes uncovered.

Add drained rigatoni to the skillet and toss to coat evenly. Finish with torn basil, cracked black pepper, and a drizzle of olive oil.

Pro tip: Tossing off the heat ensures cheese doesn’t clump or overcook.

Optional broil: Transfer to an oven-safe dish, top with extra Parmesan, and broil for 1–2 minutes for a golden finish.