Heat the oil in a large saucepan over medium heat. Add the garlic and cook until golden but not browned, about 1 minute. Add the tomatoes and their juices, red pepper, oregano, salt, and sugar. Bring to a boil. Reduce heat to medium-low and simmer (crushing the tomatoes with the back of a wooden spoon if using whole tomatoes) until the sauce thickens slightly, about 20 minutes. Stir in the cream and 1/2 cup of the Parmesan.
Meanwhile, cook the rigatoni according to the package directions.
Add the drained rigatoni to the sauce and toss to coat. Transfer to a 2-quart casserole and top with the remaining grated Parmesan. Bake for 20 minutes. Let rest for 10 minutes before serving.