1. In a large skillet on medium heat, add in olive oil. Once the oil is hot, it can easily move around the skillet and shimmer, add in the butter. Once the butter is melted add in diced shallots. Cook the shallots for 1 minute until fragrant. Then, add in minced garlic and cook for an additional 1 minute until fragrant.

2. Add in tomato paste and mix well. Next, add in chicken stock, mix well, and bring to a simmer. Then, slowly pour in heavy cream. Frequently stir heavy cream for a couple of minutes until cream is brought to a low simmer. Once simmering add in salt, black pepper, garlic powder, and Italian seasoning. Mix ingredients well and allow sauce to simmer for about 10 minutes to slightly reduce and thicken. Periodically stir the sauce while it is simmering. 

3. While working on the sauce we can boil the pasta. Cook rigatoni pasta according to the packaging. I recommend boiling 1 pound pasta in 4 quarts of water with 2 tablespoons of kosher salt until al-dente (8-10 minutes). Reserve some of the pasta water that was used to boil the pasta for a later step.

4. Once the pasta sauce has simmered down and slightly thickened, we want to add in the ¼ cup of reserved pasta water and mix in well. Remove sauce from the heat and let it cool down for 1 minute.

5. After the cream sauce has cooled down for 1 minute, add in shredded cheddar and smoked gouda cheese. Constantly stir the cheese into the sauce until it is melted. 

6. Add in the cooked pasta in batches to the sauce and fold until the pasta is fully coated with the sauce. For final touches I like to add red pepper flakes, grated parmigiano reggiano, and Italian parsley. Serve and enjoy.