Cook the Pasta:

1. Boil Water: Fill a large pot with water, bring it to a boil, and add 1 tablespoon of salt.
2. Cook Rigatoni: Add the rigatoni to the boiling water and cook until al dente, following the package instructions. Reserve 1 cup of pasta water before draining.

Prepare the Breadcrumbs:

3. Toast the Breadcrumbs: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the panko breadcrumbs and stir continuously until golden brown.
4. Add Flavor: Reduce the heat to low and stir in the chili flakes and grated garlic. Cook for 1 minute until fragrant. Remove from heat and set aside.

Make the Sauce:

5. Sauté Garlic: In a large skillet or saucepan, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
6. Combine Cream and Pesto: Lower the heat and stir in the heavy cream and pesto. Simmer for 2-3 minutes until slightly thickened.
7. Add Parmesan: Stir in the grated Parmesan cheese and season with salt and black pepper to taste.

Combine Pasta and Sauce:

8. Mix Together: Add the cooked rigatoni to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.

Serve and Garnish:

9. Plate the Pasta: Divide the creamy pesto rigatoni among serving plates or bowls.
10. Add Breadcrumbs: Top each serving with a generous sprinkle of chili garlic breadcrumbs.
11. Garnish: Finish with fresh basil leaves and extra Parmesan cheese, if desired.