Step 1

Melt together the olive oil and butter and saute the onions until soft and translucent.

Step 2

Add the garlic and saute for another 30 seconds before adding the chopped tomatoes.

Step 3

Pour ½ cup water into the tomato can and pour into the pot.

Step 4

Season with sugar, salt and pepper then allow to simmer for 5 minutes.

Step 5

Pour in the cream and allow to simmer for another 5 minutes before blending until smooth (optional).

Step 6

Add the cooked rigatoni to the pasta sauce and stir to coat. Add some of the reserved cooking water to thin out the sauce and make it even silkier.

Step 7

Serve topped with grated Parmesan and fresh basil leaves.