begin by boiling a pan of water, season generously with sea salt (should be salty like the sea).
add the rigatoni and cook according to instructions, but should be al dente.
in the meantime, combine the rest of the ingredients in a blender or food processor and blend until well incorporated. the mix should produce a thick sauce.
once the pasta is cooked drain and reserve one cup of pasta water.
add the sauce to the cooked pasta and with a wooden spoon stir vigorously to emulsify.
add a few sploshes of pasta water to the sauce to loosen, and get the sauce to your desired consistency.
serve the pasta in your favorite bowl/s and top with lashings of grated parm, flaky sea salt and a glug of a good quality evoo.