Rigatoni

2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce
Salt And Pepper, to taste
Dash Of Sugar (more To Taste)
1 cup Heavy Cream
Grated Parmesan Or Romano Cheese, To Taste
green olives
1 can drained artichoke hearts
1 bunch minced parsley

Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.  Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in can of drained artichokes, sliced green olives, and parsley.  Serve over pasta.  Top with cooked butternut squash.