Brown the Meat:
In a large skillet over medium-high heat, cook the ground hamburger until no longer pink, breaking it apart with a spatula. Add the diced tomatoes, diced onion, and a spoonful of minced garlic. Season generously with Italian seasoning, salt, pepper, chili powder, onion powder, garlic powder, and ranch seasoning. Add a light sprinkle of brown sugar to balance the acidity. Stir well and cook for 6–8 minutes until the beef is browned and vegetables are softened. Drain off excess grease.
Add Sauce:
Pour in the entire jar of garlic herb spaghetti sauce and the can of tomato soup. Stir to combine and adjust seasoning to taste with additional Italian seasoning, salt, pepper, chili powder, and garlic powder—skip the brown sugar at this stage. Bring the sauce to a simmer over low heat, then stir in 3/4 of the tiny pepperonis. Let the sauce simmer gently for 20 minutes to develop flavor and thicken slightly.
Boil the Pasta:
While the sauce simmers, cook the rigatoni pasta in a large pot of salted boiling water according to package directions until just al dente. Drain the pasta thoroughly and set aside.
