olive oil, divided
(28oz.) crushed tomatoes
freshly grated parmesan
1Lightly salt 6 quarts water in large pot, bring to boil and cook pasta for 12 minutes, should be slightly undercooked. When done, rinse in cold water and toss with 1 tablespoon of olive oil. Set aside.
2In large skillet, heat 1 tablespoon olive oil and brown ground beef until browned. Add garlic and cook 2 minutes longer. Add crushed tomatoes, black pepper, basil and sugar. Simmer for 30 minutes.
3Lightly spray 9-inch springform pan.
Heat oven to 400*.
Toss pasta with Parmesan. Tightly pack springform pan with rigatoni.