In a large pot add salted water and bring it to the boil.

Put rigatoni and cook as per the instructions of the packet until thoroughly cooked.

Drain and put it aside, reserving a cup of pasta water.

In a large skillet, heat the olive oil over medium flame.

Add the chopped onion and cook until translucent, it may take around 5 minutes.

Add red pepper flakes and minced garlic, cook until smells nice for more 1-2 minutes.

Pour in the rushed tomatoes and mix it well to combine with garlic and onion mixture.

Simmer the sauce for around 10-15 minutes, to make it a bit thick. Add salt and pper according ot the taste.

Mix in the heavy cream and lower down the flame. Put the grated parmesan cheese and mix until the sauce turn smooth, creamy and the cheese melts.

Add the cooked rigatoni to the skillet and evenly toss it with the sauce. If your sauce is very thick, add some reserved pasta water.

It’s time to serve the spicy rigatoni with chopped fresh basil and grated parmesan cheese.