Step 1: Cook the Rigatoni

1. Boil Water for Pasta: Bring a large pot of salted water to a boil. Once boiling, add the rigatoni pasta and cook according to the package instructions until al dente (about 10-12 minutes). Stir occasionally to prevent sticking.
2. Drain and Set Aside: Drain the pasta, reserving 1 cup of pasta water for later. Set the rigatoni aside.

Step 2: Prepare the Creamy Tomato Sauce

3. Sauté Onion and Garlic: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 2-3 minutes until softened and translucent. Add the minced garlic and sauté for another 30 seconds until fragrant.
4. Add Tomatoes: Pour in the crushed tomatoes (or fresh chopped tomatoes) and stir to combine. Cook the mixture for 5-7 minutes, allowing the tomatoes to soften and the flavors to meld together.
5. Season the Sauce: Add the dried basil, oregano, and red pepper flakes (if using). Stir to evenly distribute the seasonings and let it simmer for another 5 minutes.
6. Add the Cream: Reduce the heat to low and stir in the heavy cream. Let the sauce simmer gently for another 5-7 minutes, stirring occasionally. The sauce should thicken and become creamy. Season with salt and pepper to taste.

Step 3: Combine the Pasta and Sauce

7. Add Pasta to Sauce: Add the cooked rigatoni directly into the creamy tomato sauce. Toss the pasta in the sauce, making sure each piece is well-coated. If the sauce is too thick, add a bit of the reserved pasta water to loosen it up.
8. Stir in Parmesan Cheese: Sprinkle in the grated Parmesan cheese and stir until the cheese melts into the sauce, creating an even creamier texture. Continue to stir until everything is well combined.

Step 4: Serve and Garnish

9. Plate the Dish: Divide the creamy tomato rigatoni among plates or bowls. Garnish with fresh basil leaves if desired for an extra pop of color and freshness.
10. Serve: Serve immediately while hot and enjoy this comforting, creamy pasta dish!