Cook the pasta. Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package directions. Reserve about 1 cup of pasta water, then drain.

Cook the pork. While the pasta cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add the ground pork and cook until about 75% done, breaking it into small pieces as it cooks.

Season the pork. Stir in the fennel seed, garlic powder, oregano, red pepper flakes, and a pinch of salt. Finish cooking through and set aside.

Make the sauce. Add a splash of olive oil to a large pot then stir in the tomato paste and sauté for 1 minute to deepen its flavor. Pour in the tomato purée and season with a small pinch of salt. Simmer over medium heat until the sauce thickens enough to hold a line when you drag a spoon through it, about 10 minutes.

Finish the sauce. Stir in the heavy cream and Calabrian chili peppers. Taste and adjust seasoning.

Combine everything. Fold the cooked pork and drained rigatoni into the sauce, adding a splash of reserved pasta water as needed to loosen it up. Toss until everything is coated and glossy.

Serve. Plate the pasta and garnish with fresh basil leaves and grated Parmesan cheese, if desired.