Heat 1/4 cup extra virgin olive oil and 2 teaspoons red pepper flakes in a large skillet over medium-low heat and cook gently for 3 minutes to infuse the oil.
Remove the skillet from the heat and add 5 crushed or minced garlic cloves; stir for about 20 seconds so the garlic softens but does not brown.
Add the 28 oz can of crushed Italian tomatoes (with all the juice) to the skillet, then stir in 1 teaspoon sugar and 1/2 teaspoon salt.
Return the skillet to low heat and simmer the sauce gently for 20 minutes, stirring occasionally.
Meanwhile, bring a large pot of water to a boil, add 1 tablespoon salt, and cook 12 oz rigatoni for 1 minute less than the package time.
Reserve 1 cup of the pasta cooking water, then drain the rigatoni.
Add the drained rigatoni to the sauce along with 1/4 cup of the reserved pasta water, tossing to coat completely.
Cook the pasta and sauce together over low heat for 1 minute, adding more reserved pasta water as needed if the sauce becomes too dry.
Taste and adjust seasoning with salt and pepper, then serve topped with chopped fresh parsley, grated Parmesan, and a drizzle of extra virgin olive oil.
