Bring a large stockpot of generously salted water to a boil. Cook rigatoni al dente, according to package directions. When pasta is finished cooking, reserve a cup or so of pasta cooking water prior to draining and set aside.

While the pasta is cooking, heat olive oil in a large skillet over medium heat.

Add onion and garlic. Season to taste with salt and pepper. Cook, stirring occasionally, until the vegetables become slightly soft and fragrant, approximately 3-4 minutes.

Add tomato paste and cook for another 3-4 minutes, stirring often.

Remove skilled from heat. Deglaze the skillet with the vodka, return to heat and cook until it is mostly evaporated, approximately 1-2 minutes.

Add a splash of the pasta cooking water and continue simmering for another 1-2 minutes.

Pour in the cream and simmer for 3-4 minutes. Stir in the butter and

parmesan and whisk until a smooth, thick sauce forms.

Add drained pasta to the sauce. Toss until the sauce coats all of the pasta.

Serve topped with fresh basil and extra parmesan cheese, if desired.

Enjoy!