Begin by filling a large pot with water, adding a generous amount of salt, and bringing it to a rolling boil over high heat. Once boiling, add your rigatoni or penne and cook until al dente, typically about 8–10 minutes. Before draining, reserve about one cup of the starchy pasta water to adjust the sauce later. Drain the pasta and set aside.

In a large saucepan, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once the oil shimmers, add the minced garlic, stirring frequently for about 1–2 minutes until fragrant and slightly golden. Be careful not to let it burn.

Stir in the tomato paste, allowing it to cook for about 4–5 minutes. Stir frequently, ensuring it doesn't stick to the bottom of the pan.

Remove the pan from heat and slowly whisk in the heavy cream, blending smoothly with the tomato paste. Return the saucepan to low heat and let it simmer for another 2–3 minutes until the sauce thickens slightly.

Sprinkle in the crushed red pepper flakes along with dried basil, and season with salt and pepper to taste. Stir well, allowing the flavors to meld for a few minutes.

Gradually mix in the grated Parmesan cheese and unsalted butter, stirring until both melt completely into the sauce.

Toss the cooked pasta into the sauce, gently mixing to combine thoroughly. If needed, add a little reserved pasta water to achieve your desired sauce consistency.

Spoon the creamy Gigi Hadid pasta into serving bowls, garnishing with additional grated Parmesan, a sprinkle of fresh chopped parsley, and, if desired, extra crushed red pepper flakes.