Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions, until al dente. Drain the pasta, reserving about 1/2 cup of pasta cooking water. Set aside.

1. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1-2 minutes, stirring constantly, until fragrant but not browned.
2. Add the crushed tomatoes and tomato paste to the skillet. Stir to combine, and bring to a simmer. Let the sauce cook for 10-15 minutes, allowing it to thicken slightly. Add a splash of reserved pasta cooking water if needed for the desired consistency.
3. Taste the sauce and adjust with salt, pepper, and sugar (optional). Adjust spice level by adding more red pepper flakes if desired.
4. Add the cooked rigatoni to the skillet with the sauce. Toss well to coat the pasta, adding more pasta water if needed to help the sauce cling to the pasta. Cook for 2-3 minutes to meld the flavors.
5. Transfer to serving plates. Garnish with freshly chopped basil or parsley, and sprinkle with grated Parmesan or Pecorino Romano if desired.
6. Serve immediately and enjoy the spicy, savory goodness!