Baked Rigatoni

Heat oven to 400 F.

Heat the oil in a large saucepan over medium heat.

Add the garlic and cook until golden but not browned, about 1 minute.

Add the tomatoes and their juices, red pepper, oregano, salt, and sugar. Bring to a boil. Reduce heat to medium-low and simmer (crushing the tomatoes with the back of a wooden spoon if using whole tomatoes) until the sauce thickens slightly, about 20 minutes. Stir in the cream and 1/2 cup of the Parmesan. Meanwhile, cook the rigatoni according to the package directions.

Add the drained rigatoni to the sauce and toss to coat.

Transfer to a 2-quart casserole and top with the remaining grated Parmesan.

Bake for 20 minutes.

Let rest for 10 minutes before serving.