Instructions:

900g Rigatoni 75ml extra virgin olive oil 28g garlic clove 200g tomato puree 380ml double cream 1spice chilli flakes 40g fresh basil 100g parmesan 28g unsalted butter 1. Bring a large pot of salted water to a boil. Throw in the pasta and cook according to package directions. Reserve at least 1 cup of pasta water and then drain. 2. In a saucepan, add the olive oil over medium heat. Add the garlic and tomato paste and cook for about 4 to 5 minutes. The tomato paste will darken in color from a bright red to reddish brown. This process removes acidity from the tomato paste. 3. Add double cream and mix until incorporated. Simmer for about 2 to 3 minutes. 4. Add the red pepper flakes, salt, and black pepper to taste. Mix again. 5. Add the grated parmesan, butter, and 1/2 a cup pasta water. Mix until the sauce is smooth and creamy. If you think it needs more pasta water, you can add but 1/2 a cup is perfect for me. Toss in the cooked pasta and mix to coat evenly. Optional, top it off with more grated parm, chopped parsley, and chili flakes.