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1
Preheat the oven to broil.
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2
Set a large, 4 to 6-quart stockpot filled with water over high heat and bring to a boil.
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3
Season the water with the kosher salt, 2 tablespoons olive oil and add the rigatoni.
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4
While the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil.
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5
Once the oil is hot, add the onions and garlic and cook, stirring occasionally, until soft and slightly caramelized, 3 to 4 minutes.
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6
Add the oregano and basil.
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7
Add the diced tomatoes, tomato sauce and tomato paste and stir well to combine.
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8
Continue to cook the sauce until it is slightly reduced, about 4 to 5 minutes.
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9
Add the heavy cream to the pan.
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10
By this time the pasta should be almost al dente.
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11
Drain the pasta and reserve 1 cup of the cooking water.
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12
Add the pasta and the 1 cup of reserved cooking water to the sauce in the pan and season with the salt and pepper.
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13
Continue to cook, tossing the pasta, until it is well coated with the sauce and most of the liquid has evaporated, about 2 to 3 minutes.
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14
Sprinkle the parsley over the pasta and toss.
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15
Spread the bread crumbs over the pasta and place the pan in the oven to broil until the bread crumbs are caramelized, about, 3 minutes, being sure to rotate the pan after 1 1/2 minutes.
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16
Remove the pasta from the oven, allow it to cool for 5 minutes, and serve with Parmesan sprinkled on top.
