595.9 energy; protein 17.7g 35% DV; carbohydrates 57.9g 19% DV; fats 33g 51% DV; ldl cholesterol 48.1mg 16% DV; sodium 1431.4mg 57% DV.
Warmth olive oil in saucepan over medium-high warmth. Add onions, salt. Cook dinner till not white and beginning to flip translucent, about 5 minutes. Stir in garlic; prepare dinner about 1 minute. Add chili flakes and blended tomato sauce. Deliver to a simmer; modify warmth to medium to medium-low. Simmer gently, stirring often, for 45 to 60 minutes. Scale back warmth to low.
Deliver a big pot of flippantly salted water to a boil. Cook dinner rigatoni within the boiling water, stirring often till tender but agency to the chunk, about eight minutes (5 minutes from doneness).
Add about 2/Three of the basil to the sauce. Stir in butter. When butter melts, add cheese in Three increments.
Drain pasta; switch to sauce. Stir till rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.