1. Start by finely dicing the Onion, then, add a high walled frying pan to a medium heat.
2. Add some Olive Oil to the pan, and add the Onion.
3. Sweat down the onion until it is really soft, sweet and translucent, without any colour.
4. Next, finely dice around 3 cloves of Garlic, and add this the the Onion.
5. Sweat off the Garlic for 1-2 minutes, then pour in the Tomato Passata, add a small bunch of fresh Basil, and a Parmesan rind.
6. Cook out the Sauce for around 15 minutes to reduce and intensify the flavours.
7. After 15 minutes, remove the Parmesan rind and Basil, finish the Sauce with a few Tbsp of Mascarpone Cheese, and stir it through.
8. At this point, finely dice the Wild Garlic, add a good handful to the Sauce, turn off the heat, and stir to allow the Wild Garlic to gently wilt into the Sauce.
9. Set the Sauce aside, add a saucepan of heavily salted water to the hob, and turn the heat up high.
10. Once the Water is boiling, add the Rigatoni Pasta.
11. Cook the Pasta for 2 minutes less than the cooking time on the packet.
12. Once cooked, and just short of el dente, remove a cup of the Pasta Water, drain the Pasta, and place it back into the same Saucepan.
13. Add some of the Sauce to the Rigatoni, and stir it through.
14. Add a little splash of the Pasta Water.
15. Gently stir and toss the Pasta in the Sauce.
16. Spoon some of the Penne onto a plate, finish with Parmesan, and a few more fresh Basil leaves, and serve.
