Boil a pot of water and add 200g of rigatoni (or the pasta alternative of your choice). Cook it for 8-12 minutes and then remove it from heat. It will still be hard. It should not be cooked all the way through at this point.
Heat up some sunflower oil or olive oil in a medium saucepan. Add ¾ cup of tomato puree and stir for 1 minute while it cooks.
Then, pour in ¼ cup of double cream. Stir to mix it with the tomato puree and season it with a pinch of salt, ½ tsp of garlic powder, and ½ tsp of onion powder. You can also add a few pinches of oregano at this time. Splash some lemon juice on it and mix it all together. Let it simmer for up to 10 minutes on low heat.
After 10 minutes, add the rigatoni. Stir it all together and let everything cook for a few more minutes. If the mixture is too dry, you can add a little bit of water to your liking.
Serve on a dish and enjoy!