Rigatoni with Spicy, Creamy Marinara

INGREDIENTS

2 tbsp

extra virgin olive oil

1/2 cup

chopped yellow onion

3 cloves

garlic (, minced)

1 28 ounce can

crushed tomatoes*

2 1/2 tbsp

chopped fresh basil

1 1/2 tsp

chopped fresh rosemary

1 tsp

chopped fresh thyme

1 tsp

crushed red pepper flakes (, to taste)

1/2 tsp

granulated sugar

Salt and freshly ground black pepper (, to taste)

1 lb

rigatoni pasta

2 tbsp

butter

2 tbsp

all-purpose flour

1 1/4 cups

half and half

3 oz

finely shredded parmesan cheese (, plus more for topping)

3 cups

cooked boneless (, skinless chicken breast, diced into small strips)

3/4 cup

fresh or frozen and thawed baby peas