3/4 cup dried bread crumbs
1/2 cup grated Parmesan
1/4 cup chopped parsley leaves
4 cloves garlic, thinly sliced
2 tablespoons roughly chopped fresh oregano leaves
4 tablespoons kosher salt
2 tablespoons extra-virgin olive oil, plus 4 tablespoons
1 pound rigatoni
1 cup small diced onion
2 tablespoons roughly chopped fresh basil leaves
1 (14 1/2-ounce) can diced tomatoes
1 cup tomato sauce
2 tablespoons tomato paste
1/2 cup heavy cream
1 cup reserved pasta cooking water
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
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