Rigatoni with Tomato Cream Sauce

16 ounces Rigatoni (or other) pasta
2 tablespoons olive oil
1 tablespoon butter
1 cup onions, finely chopped
3 garlic cloves, minced
1 can (28 oz) plum tomatoes, drained and chopped
1 1/2 cups tomato sauce
2 tablespoons basil, finely diced
1/2 teaspoon oregano, finely diced
1/2 teaspoon salt
1/8 teaspoon black pepper
16 ounces ricotta cheese
1 cup heavy cream
1 1/2 teaspoons granulated sugar
1/4 cup parsley, chopped.
1/2 cup parmesan cheese, grated

In a large pot bring 2 quarts of lightly salted water to a boil. Cook
Rigatoni pasta for 11-minutes (or until al dente), drain and set aside
until needed. Over medium heat, melt butter and heat oil in a large
skillet. Lightly saute onions and garlic cloves, don't brown. Cook about
5 minutes. Drain canned tomatoes, dice and add to skillet with onions
and garlic. Also add to skillet tomato sauce, basil, oregano, salt
and pepper. Simmer 20 minutes. Stir in ricotta cheese. Mix well and simmer
for 5 minutes. Stir in heavy cream and sugar. Mix well and simmer 5
minutes. Remove from heat and add to cooked Rigatoni pasta. Mix well. Stir
in chopped parsley and sprinkle grated parmesan cheese over top. Serve
hot.

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