Cook the rigatoni according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving ½ cup of pasta water.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent.

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Add the chopped roasted red peppers to the skillet and cook for 2-3 minutes, stirring occasionally.

Pour in the heavy cream, dried basil, and dried oregano. Stir to combine and let simmer for 5 minutes, allowing the sauce to thicken slightly.

Season the sauce with salt and pepper to taste.

Add the cooked rigatoni to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.

Stir in the grated Parmesan cheese until melted and well incorporated.

Serve immediately, garnished with fresh basil leaves and additional Parmesan if desired.