Creamy Rigatoni with Ricotta Sauce

Using a blender or food processor, puree the whole tomatoes until smooth. Heat the olive oil in a medium-sized pot over medium-low to medium heat, then add the onion and garlic. Cook until the onion is soft and translucent, and gently press the garlic cloves into the olive oil to release their flavor. Remove once they acquire some color.
Carefully pour in the tomatoes with the salt, pepper, and basil. Taste the tomatoes after they have been simmering for a bit; if they're bitter, add a pinch of sugar to help sweeten them. The basil should also help. Simmer the sauce on low heat for 45 minutes to 1 hour.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the instructions or taste for desired tenderness.
Use a fork to blend the ricotta and Pecorino in a small bowl. Add the marinara sauce and stir everything together.
Reserve 1 cup of pasta water and drain the pasta (Don't worry about shaking too much excess water out, as you'll need to add some back in anyway.) Toss the drained pasta with the ricotta/Pecorino mixture, ensuring that the sauce coats the pasta evenly. Add a splash of reserved pasta water as you stir to loosen the sauce and achieve a creamy consistency.
Ladle the pasta into bowls and garnish each with more fresh basil, marinara sauce, and Pecorino Romano. Grind more black pepper on top. Dig in!