This is another recipe from family circle... I loved it, my fiance liked it, he is getting used to pastas, and vegetarian meals LOL he loves his meat!!!
2 tablespoons olive oil
1/2 small onion, finely chopped
4 cloves garlic, finely chopped
2 tablespoons tomato paste
1 can (28 ounces) plum tomatoes in thick puree
1 teaspoon sugar
1/2 teaspoon salt
1/4 to 1/2 teaspoon red pepper flakes
1 pound extra-large (or traditional-size) rigatoni
1/2 cup fresh basil
6 tablespoons part-skim ricotta cheese
1. Heat a large nonstick skillet over medium heat. Add oil, onion and garlic and cook for 2 minutes, stirring occasionally so garlic doesn't burn. Add tomato paste and cook 1 minute. Add tomatoes and puree, sugar, salt and red pepper flakes. Break up tomatoes with a wooden spoon. Cook, uncovered, over medium heat for 12 minutes, stirring occasionally.
2. While sauce is simmering, cook pasta following package directions, about 10 minutes. Drain, reserving 1/2 cup of the cooking water.
3. Tear basil into bite-size pieces and stir into sauce. Toss pasta with sauce, adding 1/4 cup of reserved cooking water if needed to thin out sauce.
4. To serve, spoon pasta into individual serving bowls and top each with a tablespoon of ricotta.