Following these simple steps will help you recreate this amazing dish with ease:

1. Cook Pasta: In a large pot of salted boiling water, cook rigatoni until al dente, according to package instructions. Drain and set aside, reserving 1 cup of pasta water.
2. Sauté Garlic: In a large skillet over medium heat, add olive oil. Once hot, add the minced garlic, cooking until fragrant but not browned (about 1 minute).
3. Add Spice: Stir in the red pepper flakes, allowing them to infuse into the olive oil for 30 seconds.
4. Incorporate Tomato Sauce: Pour in the tomato sauce and heavy cream, stirring to combine. Bring the mixture to a simmer.
5. Combine Pasta: Add the cooked rigatoni to the skillet. Toss to coat the pasta evenly in the sauce.
6. Adjust Consistency: If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
7. Finish with Cheese: Stir in the grated Pecorino Romano cheese until fully melted and incorporated.
8. Season: Add salt and black pepper to adjust the taste according to preference.
9. Add Fresh Basil: Right before serving, fold in the chopped fresh basil for a burst of freshness.

These steps are straightforward yet allow for a complex mix of flavors that will taste like it’s straight from Carbone!