Boil Pasta: Bring a large pot of water to a rolling boil and season generously with 2 tbsp sea salt. Cook rigatoni until 2 minutes shy of al dente. Reserve 1 full cup of starchy pasta water, then drain pasta.

Sauté Aromatics: Melt butter with olive oil in a wide skillet over medium heat. Sauté shallots for 3 minutes until translucent. Add minced garlic and crushed red pepper flakes; sauté for 60 seconds until fragrant.

Caramelize Tomato Paste: Stir in 3 tbsp tomato paste. Cook, stirring continuously, for 3 to 4 minutes until it darkens into a rich rust-red color and caramelizes.

Simmer Tomatoes & Add Cream: Pour in hand-crushed San Marzano tomatoes, salt, and black pepper. Simmer on low for 10 minutes. Slowly pour in heavy cream, whisking gently until the sauce transforms into a lustrous, velvety pink-orange cream.

Emulsify Pasta: Add drained rigatoni directly to the sauce along with 1/2 cup reserved pasta water. Toss vigorously over medium-low heat for 2 minutes until the glossy sauce clings tightly to every noodle ridge.

Fold Cheese & Fresh Basil: Remove from heat. Wait 30 seconds, then gently fold in freshly grated Parmigiano-Reggiano and torn fresh basil until melted into a rich glaze. Serve immediately with cracked black pepper.