Creamy Tomato Rigatoni Pasta

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1. 1Step 1: Melt 3 tablespoons unsalted butter in a Dutch oven or large pot over medium heat. Add 1 small diced yellow onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in 3 minced garlic cloves, 1 1/2 teaspoons kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using. Cook until fragrant, about 30 seconds.
2. 2Step 2: Stir in 1 (28-ounce) can crushed tomatoes and bring to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring occasionally, until the flavors meld, about 20 minutes. Meanwhile, cook the pasta.
3. 3Step 3: Bring a large pot of salted water to a boil. Add 1 pound dried rigatoni pasta and cook 1 minute less than the package instructions for al dente. Reserve 1/2 cup of the pasta water. Drain the rigatoni.
4. 4Step 4: Return the sauce to medium heat. Stir in 1/2 cup heavy cream and the reserved pasta water and bring to a simmer. Gently stir in the pasta until well-coated. Garnish with Parmesan cheese and chopped parsley leaves if desired.