Bring salted water to a boil and cook Alessi Organic Rigatoni according to the package direction, reserving 1/2 cup of pasta water.
In a large skillet over medium-high heat, add the olive oil and onions. Sauté’ the onions for about 5-7 minutes until translucent. Add in the minced garlic and sauté for another 1-2 minutes or until garlic is fragrant.
Add the tomato paste, heavy cream, pasta water, crushed red pepper flakes (to taste), Parmesan cheese, salt, and pepper and stir until combined. Remove pan from heat and stir in butter.
Add your drained pasta to the sauce mixture and gently stir to combine. Garnish with capers and additional Parmesan cheese to taste and enjoy!