Place the tomatoes in a large bowl and crush them with your hands until only small chunks are left. Set aside.

In a large dutch oven or pot, heat the olive oil over medium heat. 

Add the onion, stirring occasionally until translucent. Add the garlic and red pepper flakes, stirring until fragrant (a few seconds).

Add the tomatoes to the pot, stir, and bring to a simmer.

Reduce the heat to low and simmer for 45 minutes. This helps to thicken the sauce and allows the flavors to blend together. Stir occasionally.

About 15-20 minutes before the sauce is done, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions.

Before draining, reserve ¼ cup pasta water. Drain.

Add the basil, salt, and 1-2 tbsp pasta water to the sauce. If it's too thick, add a bit more pasta water.

Add the rigatoni and toss until coated with the arrabbiata sauce.

Let the pasta cook into the sauce on low heat for 1-3 minutes.

Top with fresh basil, crushed red pepper flakes, and burrata cheese. Enjoy!