Rigatoni (with Kirkland Organic Tomato Paste)

2 T. Kirkland Signature Extra Virgin Olive Oil
1 yellow onion, diced
4 garlic cloves, peeled
1 can (6 oz) Kirkland Signature Organic Tomato Paste
1/2 t. crushed red pepper
3/4 c. heavy cream|
1 lb. rigatoni
4 oz. Parmesan cheese, grated

Fill a large pot with water, add salt and bring to a boil

Heat oil in a Dutch oven.  Add onion and garlic, cook for 5 minutes, stirring constantly.  Add tomato paste and red pepper.  Cook for 5 minutes, stirring constantly, until paste browns slightly.  Slowly add 1/4 c. boiling water and cream, stirring constantly, until a smooth sauce forms.  Remove from heat.

Add rigatoni to the pot of boiling water and cook until al dente.

Add rigatoni and 1/2 c. of pasta cooking water to sauce and place on low heat.  Add half of the Parmesan cheese and stir.