Bring 6 quarts water to a rolling boil. Salt aggressively (3 tbsp).

While water heats, toast pine nuts: dry small pan over medium, shake 4–5 minutes until deep golden. Transfer immediately.

Heat your widest sauté pan (14-inch) over high for 90 seconds. Add 4 tbsp olive oil. When shimmering, add ALL mushrooms in one layer. Do NOT stir for 4 full minutes — let them sear golden.

Toss mushrooms, season with ½ tsp salt, cook another 4 minutes until deeply browned. Push to edges.

Drop rigatoni into boiling water. Set timer for exactly 10 minutes.

Add garlic + Calabrian chili paste to center. Cook 45 seconds until fragrant. Add ALL cherry tomatoes in one layer. Cook undisturbed 4–5 minutes until they burst and caramelize underneath. Toss everything together.

Pour in white wine — dramatic sizzle! Scrape up every brown bit and reduce by half (2 minutes).

Reserve 2 full cups pasta water. Using spider or tongs, transfer pasta directly into pan (water clinging is perfect). Add ¾ cup pasta water + ALL Parmesan in 3 batches while tossing vigorously. Sauce will emulsify into glossy red-gold glory. Add more water if needed.

Remove from heat. Add torn basil, toasted pine nuts, final 2 tbsp raw olive oil, cracked pepper, and optional splash of balsamic. Toss gently. Let rest in warm pan 4 minutes — sauce thickens perfectly.

Pile into warmed bowls, shower with extra Parmesan, more pepper, and a final drizzle of good oil. Serve immediately with chilled rosé and summer vibes.