Rigatoni is best with a chunky bold sauce. It's shape can hold on to those sauces where other pastas won't.
Nick Stellino did one on his show many years ago I like for this purpose. As that's a copyrighted recipe, the rules prevent me from giving it to your verbatim, but this paraphrase from memory should suffice.
You can make this sauce in the time the pasta is cooking. do the vegie prep while the pasta water is coming to a boil.
Saute a few chopped leeks in lots of olive oil. Then add plenty of sliced garlic and a bit of crushed red pepper flakes. Saute a minute or so. Add some canned chopped tomatoes, rough chopped artichokes (hearts or bottoms, canned, frozen or prepped yourself Avoid marinated, but if you must use marinated, rinse them off well) and about as much rough chopped olives as artichokes. He used an Italian cured olive but it's still pretty good even with the American black olives. Put in some chicken stock and let it reduce. while the pasta finishes cooking.
Cook the pasta short of al dente. You'll finish cooking the pasta with the sauce. Drain the pasta, but save some pasta water. Add the pasta to the sauce. Stir through to mix. Adjust the sauce as needed with the reserved pasta water so that there is enough liquid to finish cooking the pasta. Simmer til the pasta is done.
Add fresh grated parmesan generously, strew with chopped/torn basil, taste for salt and pepper. Serve
Be generous with the olive oil, it forms part of the sauce.
Slicing the garlic allows you to cook it longer without becoming bitter, but it lessens the garlic impact. So use more garlic than you normally would. These chunks are also very pleasant in the sauce.