Cook the rigatoni and drain. In a deep dish heat oil then add garlic, chopped sun-dried tomatoes, italian seasoning, garlic salt and onion powder. Saute until garlic slightly browned. Add rigatoni and coat. In a seperate saucepan, heat the spaghetti suace then add the sour cream and sugar. Stire until heated through and pour over rigatoni. Mixed in grated parmesean and asiago cheese blend.