Rigatoni with Tomato Sauce

Cook the rigatoni in boiling salted water until al dente. 

Blanch the tomatoes in boiling water. Remove from the water, place in an ice water bath, then peel. Quarter the tomatoes, remove the core, and finely dice. Peel the onion and garlic. Finely dice the onion, and cut the garlic into thin slices. Heat the olive oil in a pan, and sauté the onion and garlic until translucent. Deglaze the pan with the white wine, then add the tomatoes. Simmer the mixture for 5 minutes, until thickened slightly. Season to taste with salt, pepper, and sugar. Drain the rigatoni, add to the pan, and toss until combined.