Bring a large pot of water to a boil. Salt it generously, it should taste like mild seawater. Add the rigatoni and cook according to the package directions until just barely al dente, which usually means pulling it one minute before the package says. The pasta will keep cooking in the sauce, so you do not want it fully soft yet. Before draining, use a liquid measuring cup to scoop out at least one full cup of the starchy pasta water and set it aside. Drain the pasta in a colander.

While the pasta cooks, heat the olive oil in the same pot over medium heat. Add the minced garlic and red pepper flakes and cook for about 1 minute, stirring constantly, until the garlic is fragrant and just turning golden. Watch it closely because garlic can go from golden to burnt in about 30 seconds and burnt garlic makes the whole sauce taste bitter.

Pour in the crushed tomatoes carefully since they can splatter. Add the salt, black pepper, and sugar if you are using it. Stir well and bring the sauce to a steady simmer over medium heat. Let it cook for about 8 to 10 minutes, stirring occasionally, until the sauce has darkened slightly in color and reduced by about a quarter. You want it to taste like a real cooked tomato sauce, not raw from the can.

Reduce the heat to medium-low and pour in the heavy cream. Stir until the cream is fully combined and the sauce turns a warm, rosy orange color. Let it simmer for 2 to 3 more minutes until everything looks smooth and slightly thickened. Taste and adjust salt, pepper, or red pepper flakes to your liking.

Add the drained rigatoni directly into the pot with the sauce. Toss well to coat every piece. If the sauce looks too thick or the pasta is clumping, stir in reserved pasta water a few tablespoons at a time until you reach your preferred consistency. The pasta will absorb the sauce as it sits, so lean toward slightly looser than you think you need.

Remove the pot from the heat and stir in the grated Parmesan until it melts into the sauce. Taste one more time and season as needed. Serve immediately in shallow bowls or pasta plates, topped with extra Parmesan and a few torn basil leaves if you have them. This pasta waits for no one, so get everyone to the table first.