Bring a large pot of salted water to a boil for the pasta.

Heat a large skillet over medium-high heat and add the olive oil. Wait until it shimmers.

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

Add the chopped garlic and cook just until fragrant, about 30 seconds; avoid browning.

Pour in the passata, stir in the Italian seasoning, and season with salt and pepper. Mix to combine.

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

Meanwhile, cook the rigatoni in the boiling salted water until al dente. Before draining, reserve 1/2 to 1 cup of the pasta cooking water.

Once the sauce has reduced slightly, stir in the grated parmesan and torn basil.

Drop spoonfuls of ricotta into the skillet and stir until the sauce becomes creamy.

Add the drained pasta directly to the skillet and toss to coat well. If the sauce seems too thick, add a splash of the reserved pasta water.

Serve immediately, topped with extra grated parmesan and more fresh basil.