1.In a medium to large non stick pan, melt butter, add shallots and cook until soft, about 3 to 4 minutes. Add garlic. Sauté until fragrant. About 1 minute longer. Try not to burn the garlic.
2.Add wine to deglaze the pan. Love that sizzle sound and smell. Cook down wine for about 3 minutes.
3.Add crushed tomatoes and sugar if using, salt and pepper. Bring to a boil, turn down heat to low and let simmer for about 15 minutes. The sauce should thicken a little.
4.Add cream. Stir around. Let cook for about 5 minutes on low.
5.Bring a large pot of water to boil, add in 1/4 tsp sea salt. Add rigatoni, stir to break up any noodles. Cook as per package directions. While boiling, take out 1 to 2 tablespoons of cooking liquid and add to sauce. Stir again and let cook on low. Add parmesan cheese, Stir in until melted and combined.
6.Drain pasta well, DO NOT RINSE PASTA. Add drained pasta to sauce. Toss around gently to coat all rigatoni.
7.Plate up, sprinkle parmesan cheese if adding more. Toss basil and parsley on top. Enjoy!