1-First Step: Mise en place and pasta Bring a large pot of water to a vigorous boil and salt it heavily. Use about 1 to 1.5 tablespoons of kosher salt per 4 quarts of water so the pasta is well seasoned. While the water comes to a boil, finely chop 1 shallot and mince 4 cloves of garlic. Measure out tomato paste, cream cheese, heavy cream, butter, and the crushed Calabrian chilies so everything is ready at the stove. Once boiling, add 1 pound of rigatoni and cook until al dente, about 10 to 12 minutes depending on the brand. Just before draining, scoop out 1 cup of the starchy pasta water and set aside. Drain the pasta and move to the next step quickly to keep it hot and ready to absorb the sauce.

2-Second Step: Build the aromatic base Heat a large skillet over medium heat and add 2 tablespoons olive oil. Add the finely chopped shallot and sauté for about 1 minute until it softens and turns translucent. Add the minced garlic and cook for another 2 minutes stir often and take care not to let the garlic brown, which can introduce bitterness.

3-Third Step: Add concentrated tomato and chili Stir in 1/2 cup (4 ounces) tomato paste and 10 to 12 crushed Calabrian chili peppers. Mix thoroughly so the tomato paste browns slightly and melds with the aromatics; this step deepens the sauce flavor. Turn the heat to low before adding dairy so nothing separates.

4-Fourth Step: Bring in the creaminess Add 8 ounces cream cheese to the pan and reduce heat to low. Stir continuously for about 2 to 3 minutes until the cream cheese melts into a smooth base with the tomato and chili. Slowly pour in 1 cup heavy cream, stirring to combine. Taste and season with kosher salt and black pepper to your preference. At this point the sauce should be thick but pourable.

5-Fifth Step: Finish with pasta and butter Add the drained rigatoni to the skillet and toss gently to coat. If the sauce seems too thick or the pasta needs help binding, add reserved pasta water a little at a time until you reach the desired silkiness; usually a few tablespoons up to 1 cup is enough. Fold in 4 tablespoons unsalted butter until fully melted and the noodles are glossy. The butter helps the sauce cling and gives a rich mouthfeel.

6-Final Step: Plate and garnish Serve the Spicy Rigatoni immediately while hot. Finish with a generous sprinkle of chopped fresh parsley for brightness and a pop of color. If you like, add freshly cracked black pepper at the table and grated cheese if you are not keeping it dairy-free.