Salt
1 package rigatoni (or your favorite pasta)
Olive oil, as needed
8 boneless, skinless chicken thighs, cut into small pieces
3 cloves garlic, minced
1 small to medium-sized onion, chopped
1 cup chicken broth (or white wine)
Two 15-ounce cans crushed tomatoes
Freshly ground black pepper
Pinch sugar
Fresh basil, as needed
Grated Parmesan, for topping