1. Cook the Pasta

• Boil the Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente (usually about 10-12 minutes).
• Drain: Once the pasta is cooked, drain and set aside, saving a cup of pasta water for later in case the sauce needs thinning.

2. Make the Pink Sauce

• Sauté Garlic: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
• Add Tomatoes and Herbs: Pour in the crushed tomatoes and stir in the oregano, basil, and red pepper flakes (if using). Let it simmer for about 10 minutes, allowing the flavors to meld.
• Add Cream: Lower the heat and stir in the heavy cream. Mix until the sauce turns a lovely pink color, then add the Parmesan and mozzarella cheeses, stirring until melted and smooth.
• Season: Taste the sauce and add salt and pepper as needed. If the sauce seems too thick, you can thin it out with a bit of the reserved pasta water.

3. Combine Pasta and Sauce

• Add Pasta: Once the pink sauce is ready, add the cooked rigatoni to the skillet. Toss the pasta in the sauce, making sure it’s fully coated.
• Simmer: Let everything simmer together for another 2-3 minutes, allowing the pasta to soak up the delicious sauce.

4. Serve and Garnish

• Plate: Serve the rigatoni in bowls or on plates, garnished with fresh basil or parsley for a pop of color and extra flavor.
• Optional Extras: You can also sprinkle more Parmesan on top for a cheesier finish.