Oven 425 deg F

Cut onions into 1/4 wedges. Toss onions with 1 Tbs olive oil salt and pepper. Roast 15-20 mins.
Grate garlic into bowl stir in vinegar and 1 Tbs olive oil salt and pepper. Add peppers and marinate.
Cook rigatoni. Reserve some liquid. Toss pasta with 1/4 cup water and cheese, then toss with peppers and onions. Fold in basil.

Drizzle with oil and grated cheese.