Warm a large skillet over medium-high heat. Pour in the olive oil and heat until it shimmers.

Add the chopped onion and sauté for 4 to 5 minutes, stirring occasionally, until soft and translucent.

Stir in the garlic and cook for 30 seconds to 1 minute until fragrant. Do not brown the garlic.

Pour the passata into the skillet. Add the Italian seasoning and season with salt and pepper. Stir to combine.

Turn the heat to low and let the sauce simmer gently for about 10 minutes, stirring now and then.

While the sauce simmers, bring a large pot of salted water to a rolling boil. Cook the rigatoni until al dente according to package directions. Reserve 1/2 to 1 cup of the pasta cooking water before draining.

Once the sauce has reduced slightly, stir in the grated parmesan and torn basil. Mix until the cheese is melted into the sauce.

Drop spoonfuls of ricotta into the pan. Break the ricotta up with your spoon or spatula and stir until the sauce becomes creamy and uniform.

Add the drained pasta to the skillet. Toss to coat thoroughly. If the sauce feels too thick, add reserved pasta water a little at a time until the sauce reaches the desired consistency.

Remove from heat and plate. Finish with extra grated parmesan and torn basil on top.