Step 1

Heat a large skillet over medium heat. Add butter and oil and once better has melted, add shallot and cook for 3-4 minutes, stirring often. Add garlic and dry spices and cook for 1 minute.

Step 2

Optional: add white wine to deglaze the pan, scraping up any browned bits from the pan. Cook for 2-3 minutes.

Step 3

Use (clean) hands to crush the whole tomatoes right into the pot, and add the rest of the juice from the can. Reduce heat to low and simmer, partially covered, for 30 minutes.

Step 4

Cook rigatoni in salted boiling water, according to package instructions. Reserve 1 cup pasta water, and drain cooked pasta (don’t rinse).

Step 5

Use a blender or hand immersion blender to puree the sauce until smooth. Return to pot over low heat.

Step 6

Stir in the heavy cream until combined. Add parmesan cheese and stir until melted and smooth. Taste and add additional seasonings if needed.

Step 7

Add cooked pasta and toss to coat. Add some pasta water as needed, to thin the sauce.

Step 8

Serve garnished with fresh basil and extra parmesan cheese.