Heat olive oil in large pan over medium-high heat. Add garlic and saute until lightly brown.

Add Roma tomatoes. Salt and pepper to taste, then saute for approximately 20 minutes, stirring often. Over time, the tomatoes will break down and skins will peel off (keep them in the pan).

After around 20 minutes, much of the liquid will reduce and the tomato mixture will start to approximate a thick sauce. At this time, add the wine and continue to saute for another 10 to 15 minutes.

After adding the wine to the sauce, turn on the heat under the pot of water intended to cook the Rigatoni. Once the water is boiling, cook Rigatoni per directions. Add back to cooking pot after draining (keep off of heat).

When the sauce is reduced down to a very thick paste, remove from heat for 10 minutes. Then, return to low heat and add butter and sugar. Stir until butter is melted and both ingredients are well integrated into the sauce. Add parmesan and combine into sauce, then remove from heat.

Pour sauce into pot with Rigatoni, mix well and serve.