Blister the Tomatoes

In a large pan, heat olive oil over medium-high heat. Add plum tomatoes (cut side down) and cook for 5-7 minutes, letting them blister and soften. Lightly smash them with a spoon to release their juices.

Build the Creamy Sauce Reduce the heat to medium and stir in garlic & red pepper flakes. Sauté for about a minute until fragrant. Pour in heavy cream, cream cheese, and Parmesan, stirring until smooth and creamy.

Toss with Pasta Add cooked rigatoni along with reserved pasta water. Stir well until the sauce coats the pasta and turns glossy and rich.

Finishing Touches

Top with fresh basil, extra Parmesan, and a drizzle of olive oil for the perfect final touch. Serve immediately and enjoy!