This dish calls for a mirepoix, a mixture of diced celery, carrot, and onion. Of course, you can chop these fresh, but I totally cheat and use the pre-chopped mixture from Trader Joe's. If your supermarket carries it and it fits your budget, go ahead and spend the money to save the time.
In a large, shallow saucepot over medium heat, brown the ground chicken. Add the carrot, celery, and onion and season with the salt and pepper. Continue cooking for 6 minutes, then add the Italian seasoning. Cook for another 1 to 2 minutes, until the vegetables soften and take on a little color.
Add the sauce to the pot and cook for 5 minutes to allow the flavors to meld.
Cook the rigatoni according to the package instructions. Add the drained rigatoni to the sauce and cook for another 3 to 4 minutes on medium heat.
Serve the rigatoni and sauce topped with Parmigiano-Reggiano and a sprinkle of basil or parsley. In our family, we've always eaten rigatoni with a scoop of ricotta on the side. If it sounds good to you, add a tablespoon of ricotta to each plate.
Instead of using sauce from a jar, make a double batch of sauce and freeze the extra. You can turn the frozen sauce out of the container and right into the pan. You don't even have to bother defrosting.