Boil water in a large pot, add the rigatoni and cook until al dente, according to the package instructions. Save about 1 cup of the pasta water. Set pasta aside when cooked.

In a large pan, over medium heat oil and cook onion until soft, then add the garlic and cook for another minutes.

Add in the tomato paste and red chilies and cook for 2 minutes, then add vodka to deglaze, and cook until dissipated.

Pour in tomato puree and cook for about 8-10 minutes until thick, stirring constantly.

Incorporate the cream, bring to a boil, then reduce the heat and simmer for 5 minutes.

Add the pasta, parmesan cheese, ½ cup of the pasta water, and dried parsley. Stir to combine and warmed through, adding more pasta water if a thinner sauce is desired.

Serve warm with freshly chopped parsley, basil and/or parmesan cheese.