Add 1 pound rigatoni to the boiling water and cook according to package directions until al dente (usually 11–13 minutes). Reserve 1 cup of pasta cooking water, then drain the rigatoni and set aside.

Sauce

Sweat aromatics

While the pasta cooks, heat 2 tablespoons olive oil and 1 tablespoon butter in a large sauté pan over medium heat. Add 1 cup finely diced onion and a pinch of salt; cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add 4 minced garlic cloves and 1 teaspoon crushed red pepper flakes and cook for 30–60 seconds until fragrant.

Build the tomato sauce

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly. Add the full 28 ounces crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon sugar (optional), 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Bring to a gentle simmer, reduce heat to low, and let simmer, uncovered, 12–15 minutes to thicken, stirring occasionally.

Finish sauce

If you prefer a creamier sauce, stir in 1/2 cup heavy cream and simmer 2–3 minutes to heat through. Taste and adjust seasoning. Stir in 3/4 cup grated Parmesan until melted and incorporated; if sauce is too thick, add up to 1/2 cup reserved pasta water a little at a time to reach desired consistency.

Combine & Serve

Toss pasta with sauce

Add drained rigatoni to the sauté pan with the sauce (or return sauce to the pot), toss gently over low heat for 1–2 minutes so the pasta is fully coated and finishes cooking in the sauce. If needed, add more reserved pasta water 1–2 tablespoons at a time to help bind the sauce to the pasta.

Plate and garnish

Divide rigatoni among 4 plates (servings). Top with julienned fresh basil, extra 1/4 cup grated Parmesan, and a light drizzle (1 teaspoon) of extra-virgin olive oil. Serve immediately.