No-Name Creamy Tomato Rigatoni with Almonds

Cook pasta according to package directions, reserving 3/4 cup of the pasta water. In a large pan, add olive oil and heat on medium-low. Add the thinly sliced shallots and cook for 8-10 minutes, or until soft, brown, and slightly crisp. Add the finely chopped garlic, crushed red pepper, tomato paste, and minced almonds. Cook for a few minutes until the tomato paste turns a brick red color. Stir in the heavy cream and mix until the sauce begins to bubble. Lower the heat slightly, then add the cooked pasta, reserved pasta water, and grated Parmesan cheese. Mix everything together until the sauce is smooth, creamy, and evenly coats the pasta. Serve immediately, topped with more Parmesan cheese and fresh basil.