Peel and chop the onions and garlic. Deseed and chop the chilli. Cut the chicken into bite-sized pieces. Heat 2 tbsp. olive oil in a large pan and sear the meat, then remove. Add the remaining oil and slowly fry the
remaining ingredients until translucent. Add the sugar and caramelise. Stir in the tomato purée, fry briefly and deglaze with the soup and tinned tomatoes. Add the chicken pieces, rigatoni, salt and pepper to the pan.
Boil and simmer until the pasta is al dente. Stir frequently. Halve or quarter the tomatoes. Stir in the parsley. Season the dish with lemon juice, salt and pepper to taste and serve with crème fraîche and the tomato and herb mix.