Fill a large pot with six quarts of water and bring it to a rolling boil over high heat. Add two tablespoons of kosher salt to the water once it boils, stirring to dissolve it completely.

Add the rigatoni to the boiling water and stir immediately to prevent sticking. Cook according to package directions, usually 8 to 10 minutes, until the pasta reaches al dente texture. Reserve one cup of pasta water before draining.

While the pasta cooks, melt 6 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.

Sprinkle the red pepper flakes into the garlic and butter, stirring constantly for 30 seconds to toast the spices.

Pour the can of crushed San Marzano tomatoes into the skillet, stirring to combine with the butter and spices. Reduce the heat to medium-low and let the sauce simmer gently for 5 minutes, stirring occasionally.

Taste the sauce and add 2 teaspoons of kosher salt and 1 teaspoon of black pepper. Stir well and taste again, adjusting salt and pepper to your preference.

Pour in the heavy cream slowly while stirring constantly to incorporate it smoothly. Let the sauce simmer for 2 more minutes at medium-low heat.

Add the drained rigatoni directly to the skillet with the sauce, tossing constantly with tongs for 1 to 2 minutes. If the sauce seems too thick, add reserved pasta water one tablespoon at a time until you reach the desired consistency.

Remove the skillet from heat and add the grated Pecorino Romano cheese and fresh chopped parsley, tossing gently. Drizzle the extra virgin olive oil over the top for a final glossy finish. Serve immediately.