Cook the rigatoni

• Bring a large pot of salted water to a boil.
• Cook the rigatoni until al dente, then reserve some pasta water before draining.

Build the spicy base

• Heat the olive oil in a sauté pan and soften the onion.
• Add the garlic and chili flakes and cook until fragrant.
• Stir in the tomato paste and fry until darkened.

Deglaze with vodka

• Pour in the vodka and stir, scraping the bottom of the pan.
• Let the alcohol cook off.

Make the creamy sauce

• Add the crushed tomatoes and simmer until slightly thickened.
• Stir in the cream and butter and warm through.
• Season with salt and melt in the parmesan.

Combine and serve

• Toss the rigatoni into the sauce, loosening with pasta water.
• Serve topped with extra parmesan.