Bring a large pot of generously salted water to a rolling boil. Add rigatoni and cook according to package directions until just before al dente. Reserve 1 cup of the starchy pasta cooking water before draining.

In a large skillet, melt butter over medium-low heat. Add finely diced onion and cook slowly for 10 minutes until soft and translucent. Add water to deglaze and continue cooking 5-10 minutes more until very tender. Season with a pinch of salt.

Stir in grated garlic and Calabrian chili paste. Sauté for 1 minute until fragrant, being careful not to burn the garlic.

Add tomato paste and cook over medium heat for 2-3 minutes, stirring frequently, until the paste darkens to a brick-red color and begins sticking to the pan.

Pour in vodka and simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan, until most of the liquid evaporates and the alcohol smell dissipates.

Reduce heat to medium-low and stir in heavy cream. Simmer for 5-8 minutes until the sauce thickens enough to coat the back of a spoon and transforms from salmon pink to bright orange.

Season with salt and reduce heat to low. Add grated cheese and cooked pasta to the sauce. Toss with a few tablespoons of pasta water until glossy and clinging to the pasta. Divide among bowls and top with fresh basil and additional cheese.