Put the tomatoes, sugar, onion, garlic, rosemary and stock into a large pan and bring to the boil. Simmer over a low heat for 15 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.
Meanwhile, cook the rigatoni in a large pan of slightly salted boiling water according to the packet instructions. Add the broccoli and green beans 3 minutes before the end of the cooking time.
Drain the rigatoni and vegetables and toss with the cherry tomato sauce. Season to taste and serve immediately.