Rigatoni with Creamy Tomato Sauce and Herbs

Cook the pasta in a large pot of salted water according to the package instructions. Drain, reserving a little of the cooking water. Prepare the sauce: In a large skillet, sauté the onion and garlic in olive oil until softened.
Add the tomato puree, tomato paste, sugar, salt, pepper, and a little chili powder if desired. Simmer for 10 minutes.
Add the heavy cream and grated Parmesan cheese. Mix well until the sauce is smooth and creamy.

Add the fresh herbs and stir the pasta into the sauce. Add a little pasta water if needed to coat the pasta.

Serve warm, garnished with additional Parmesan cheese and a few basil or parsley leaves.