Cooking Instructions:

Bring a large pot of salted water to a boil. Add the rigate pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.

In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.

Pour in the crushed tomatoes and add the sugar, salt, and pepper. Stir well to combine, then bring the sauce to a simmer. Let it cook for about 15 minutes, stirring occasionally, until it thickens slightly.

Once the sauce is ready, add the cooked rigate pasta to the skillet. Toss to coat the pasta evenly with the sauce. If the pasta seems dry, add a little reserved pasta water until the desired consistency is reached.

Remove the skillet from heat and fold in the torn basil leaves. Allow the dish to sit for a couple of minutes to let the flavors meld together.

Serve the rigate pasta hot, topped with grated Parmesan cheese and extra basil leaves if desired.

For best results, use high-quality canned tomatoes and fresh basil to enhance the flavors of your rigate pasta dish. You can also customize the recipe by adding your favorite vegetables or proteins, such as sautéed mushrooms or grilled chicken, to make it a complete meal.

Always taste and adjust the seasoning to your liking, as this can make a significant difference in the final outcome. Enjoy your cooking!