Sauté the Aromatics: Place a large skillet over medium-high heat. Add the extra virgin olive oil and heat until hot. Add the finely chopped onions and sauté until soft and translucent, about 5 minutes. Add the chopped garlic and sauté for 1 minute or until fragrant.

Cook the Tomato Sauce: Stir in the passata (tomato sauce), Italian seasoning, salt, and black pepper into the sautéed onions and garlic. Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring occasionally to prevent it from burning. The sauce should thicken slightly, and the raw tomato flavor will mellow out.

Cook the Pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Cook the rigatoni pasta until al dente, according to the package instructions. Reserve 1 cup of pasta water before draining the pasta.

Combine the Cheese and Basil: Once the tomato sauce has reduced and no longer tastes raw, add the grated Parmesan cheese and fresh basil (tear the leaves as you add them). Stir to combine and let the basil infuse into the sauce for 1-2 minutes.

Add the Ricotta: Add the ricotta cheese to the tomato sauce, breaking it up with a spoon. Stir until the ricotta is fully incorporated into the sauce, creating a creamy consistency.

Mix in the Pasta: Add the cooked rigatoni to the skillet with the sauce. Toss or stir the pasta until it is well coated with the sauce. If the sauce becomes too thick, gradually add the reserved pasta water to thin it out to your desired consistency.

Serve: Once the pasta is well combined with the sauce, remove from heat. Serve immediately with extra grated Parmesan cheese and a garnish of fresh basil. Enjoy!