Warm olive oil in a medium skillet over medium heat. Add breadcrumbs and toast until golden and crispy, about 4 to 5 minutes, stirring occasionally. Remove from heat and set aside.

Heat olive oil and butter in a large skillet over medium heat. Add minced garlic and Calabrian chili paste and cook for 30 seconds, or until fragrant. Stir in crushed tomatoes and bring to a simmer. Cook for 10 to 15 minutes, stirring occasionally, until slightly thickened.

Lower heat and add cream cheese. Stir until the cream cheese is fully incorporated and the sauce is smooth. Season with salt and sprinkle with chopped parsley.

Bring salted water to a boil in a large pot. Add rigatoni and cook according to package directions until al dente. Reserve one cup of pasta water and drain.

Add cooked rigatoni to the sauce, tossing to coat evenly. If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Spoon pasta into four bowls and sprinkle with a generous handful of fried breadcrumbs before serving.