Get the pasta going. Process the onion, carrot, celery, garlic, parsley and basil in the processor until fine. Set aside for a moment.
Toast the breadcrumbs in a skillet until fragrant. Set aside.
Keep the skillet on the fire and add the vegetable mixture along with the oil.
Sauté for a few minutes until the vegetables are softening. Add tomato paste and mix around. Cook it out for a minute or so and then add water. Stir around and cook on low heat while the pasta finishes cooking. If the sauce seems too thick, add some pasta water.
Use a spider strainer to lift the pasta out of the water and drop it into the sugo finto. Mix in half of the breadcrumbs and toss around to coat the rigatoni.
Serve with a sprinkling of breadcrumbs and fresh basil. Enjoy!