In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat until shimmering, about 1-2 minutes.

Add 1 chopped onion to the skillet and sauté for about 4-5 minutes until soft and translucent.

Stir in 2 minced garlic cloves and cook for an additional minute until fragrant.

Pour in 1 cup of passata, 1 teaspoon of Italian seasoning, and a pinch of salt and black pepper. Simmer for about 10 minutes.

Bring a large pot of salted water to a boil and add 8 ounces of rigatoni pasta. Cook until al dente, about 10-12 minutes.

Once the sauce has thickened slightly, reduce heat, and stir in 1/4 cup grated Parmesan and a handful of torn fresh basil leaves.

Gently fold in 1 cup of ricotta cheese, breaking it into lumps as you mix, and heat through for a couple more minutes.

Toss the drained rigatoni into the skillet with the sauce. Add a splash of reserved pasta water if needed.

Dish out into bowls and garnish with extra Parmesan and fresh basil leaves before serving.