Rigatoni in Tomato Sauce

I box dried rigatoni, cooked to package directions

1 28 oz can Centro San Marzano crushed tomatoes or similar brand

1 medium white onion, small dice

3 cloves garlic, minced

1 C freshly grated or shredded Parmesan cheese

Small chunk Parmesan cheese for cheese curls

10-15 basil leaves, chiffonade

2 T olive oil

1 T kosher salt

2 t pepper

Pinch of red pepper flakes

4 T cold butter, cut into pieces

1-2 T sugar

Water

In a large skillet, heat the olive oil. Add the onion, season with salt and pepper, toss, and cook until onions are translucent. Add the minced garlic and cook 2 minutes. Add the canned tomatoes. Take about 1/2 C water and swirl it in the can to get all the remnants out and add that liquid to the pan. Add a pinch of red pepper flakes. Add half of the basil chiffonade. Simmer the sauce on very low for 30 to 45 minutes so the flavors marry. Use a carrot peeler to make large cheese curls from the chunk of Parmesan cheese. Set aside. Add the cold butter pieces, the sugar, and the shredded Parmesan to the sauce. Simmer 4-5 minutes. Add the cooked rigatoni to the sauce, toss to coat well and let sit for 3 to 5 minutes on low heat. Plate, top with cheese curls and remaining basil.