Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining. Set the pasta aside.
While the pasta cooks, heat 2 tablespoons of olive oil over medium heat in a large sauté pan. Add the chopped onion and cook, stirring occasionally, until translucent and soft, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Pour in the crushed tomatoes and stir to combine. Let the sauce simmer gently for about 10 minutes to deepen the flavors. Add the teaspoon of red pepper flakes, then season with salt and pepper to taste.
Lower the heat and slowly stir in the heavy cream, allowing it to meld with the tomato base. If the sauce feels too thick, add a splash of the reserved pasta water to reach your desired consistency. Stir in half of the grated Parmesan cheese until melted and smooth.
Add the cooked rigatoni directly to the sauce, tossing well to coat every piece in the creamy tomato vodka mixture. Let it cook together for a minute or two so the pasta absorbs some of the sauce’s flavor.
Plate the pasta and sprinkle the remaining Parmesan cheese on top. Finish with fresh basil leaves for a fragrant, colorful garnish.
