Bring 4 qt water to a rolling boil. Add 1 lb rigatoni pasta and 1 tbsp kosher salt and cook according to package instructions until the pasta is al dante (tender but firm to the bite).

Once cooked, reserve 1/2 cup of pasta water and drain.

Render bacon

Preheat a large skillet over medium heat.

Chop 1/2 lb bacon into small dice.

Add the bacon and cook over medium heat, stirring frequently to render the fat and crisp up the bacon, about 7-8 minutes.

Remove the bacon with a slotted spoon to a separate bowl.

Caramelize the onions:

Meanwhile, peel and chop 1 cup yellow onion into small dice.

Add the diced onions to the bacon grease and cook over medium heat, stirring frequently, until the onions are caramelized.

Use a slotted spoon to remove the onions into the same bowl as the bacon.

Discard the bacon fat.

To the same skillet, add the 28-30 oz tomato sauce, bacon, onions, 1/2 tsp black ground pepper, 1 tsp dried basil, and 1/2 cup heavy cream. Stir until combined and bring it to a gentle simmer. Keep simmering until slightly thickened, about 2-3 minutes.

Turn off the heat, then add 3 cloves garlicinto the sauce, and 1-2 cups shredded parmesan cheese. Gently stir to melt the cheese.

Taste, then season with up to 1 tsp kosher salt. Remember that depending on how aged the parmesan cheese is, it will add more or less saltiness to the sauce.

Add the pasta to the finished sauce and stir to coat the pasta in the sauce. Add the reserved pasta water, a little at a time, to thin down the sauce.

Garnish with fresh fresh basil and more shredded parmesan cheese if desired.

Serve warm right away.