Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 1 lb rigatoni and cook until very al dente, about 1–2 minutes less than package instructions (usually 9–11 minutes). Reserve 1 cup of the pasta cooking water and then drain the pasta. Do not rinse.

Sauce

Sauté aromatics

In a large, deep skillet or sauté pan over medium heat, warm 2 tablespoons extra-virgin olive oil and 2 tablespoons unsalted butter until butter is melted and the fat shimmers. Add 1 cup finely diced yellow onion and cook, stirring occasionally, until translucent and beginning to brown at the edges, about 6–8 minutes. Add 4 minced garlic cloves and 1 teaspoon crushed red pepper flakes; cook until fragrant, about 30 seconds.

Add sun-dried tomatoes and tomato paste

Stir in 3 oz thinly sliced sun-dried tomatoes and 2 tablespoons tomato paste. Cook, stirring, for 1–2 minutes to caramelize the tomato paste slightly—this deepens the flavor.

Deglaze with vodka

Carefully add 1 cup vodka to the pan (stand back as alcohol can flare). Increase heat to medium-high and simmer for 2–3 minutes to cook off most of the alcohol and reduce slightly.

Add crushed tomatoes and simmer

Pour in 14 oz crushed tomatoes. Stir to combine, bring to a simmer, then reduce heat to medium-low. Simmer gently for 10–12 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.

Finish with cream and seasonings

Stir in 1 cup heavy cream, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon sugar (if using). Simmer another 3–4 minutes until the sauce is creamy and slightly reduced. Taste and adjust salt/pepper as needed.

Finish & Assemble

Combine pasta and sauce

Add the drained rigatoni to the sauce along with up to 1 cup reserved pasta cooking water, adding a few tablespoons at a time until the sauce coats the pasta smoothly. Toss gently over low heat for 1–2 minutes so pasta finishes cooking in the sauce and absorbs flavor. If using, add 1 tablespoon additional unsalted butter now and stir to emulsify for a silkier texture.

Add cheese and herbs

Remove the pan from heat. Add 1 cup freshly grated Parmesan cheese and toss until melted into the sauce. Stir in 6 basil leaves (chiffonade) and 1 teaspoon extra-virgin olive oil. Adjust consistency with reserved pasta water if needed.

Serve

Portion rigatoni a la vodka onto plates or a serving bowl. Top with extra grated Parmesan and a few torn basil leaves. Serve immediately.