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.
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.
Cook rigatoni in salted boiling water,
according to package instructions. Reserve
1 cup pasta water, and drain cooked pasta
(don’t rinse).
Use a blender or hand immersion blender to
puree the sauce until smooth. Return to pot
over low heat.
Stir in the heavy cream until combined.
Add parmesan cheese and stir until melted
and smooth. Taste and add additional
seasonings if needed.
Add cooked pasta and toss to coat. Add
some pasta water as needed, to thin the
sauce.
Serve garnished with fresh basil and extra
parmesan cheese.