Bring a large pot of salted water to a boil. Add your rigatoni or penne and cook according to package instructions until al dente. This means you want it firm to the bite. Once cooked, reserve about a cup of pasta water, then drain the pasta and set it aside.

In a large skillet over medium heat, drizzle the extra virgin olive oil. Add the finely diced onion and sauté until translucent, around 3-4 minutes.

Follow this with the chopped garlic, cooking for another minute or until fragrant. The aroma will fill your kitchen, and trust me, you’ll start feeling hungrier!

Next, pour in the white wine and let it simmer for about a minute. This will help to deglaze the pan and pick up any delicious bits that might have stuck. Now it’s time to stir in the tomato paste. Mix it thoroughly with the onions and garlic, letting everything come together.

Now comes the fun part: pour in the heavy cream! Give it a gentle stir until the sauce becomes smooth and creamy. Lower the heat, and allow the sauce to simmer for about 5 minutes. Remember to stir occasionally to prevent it from sticking.

As the sauce simmers, add in the unsalted butter, red pepper flakes, and the dried Italian herbs. You'll want to make sure the butter melts completely for that creamy finish.

Then, add the grated Parmigiano Reggiano and stir until it’s melted and incorporated. The sauce should be thick and luscious at this point.

Next, add the cooked pasta into the skillet with the sauce. Toss everything together to coat the pasta well. If the sauce appears too thick, don’t fret! Just splash in some of that reserved pasta water until you reach your desired consistency.

Finally, stir in the fresh basil and season with salt and cracked black pepper to taste.