Red Lentil Pasta Sauce

Heat olive oil in a large deep pan over medium heat. Add the onion and carrot and cook for 5 to 6 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 minute more until fragrant.
Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, vegetable broth, red lentils, Italian seasoning, smoked paprika, cumin, red pepper flakes, sugar, salt, and black pepper. Stir to combine.
Bring to a boil, then reduce heat to low. Cover and simmer for 20 to 25 minutes, stirring occasionally, until the lentils are completely soft and starting to dissolve.
Remove from heat. Use an immersion blender to blend the sauce directly in the pan until completely smooth. Alternatively transfer to a blender in batches.
Stir in the heavy cream and Parmesan. Taste and adjust salt as needed.
Meanwhile cook the rigatoni according to package directions. Reserve ½ cup pasta water before draining.
Add the drained pasta to the sauce. Toss well to coat, adding a splash of pasta water to loosen if needed.
Serve topped with extra Parmesan and fresh basil.