Dice the onion and finely chop the Calabrian chilies, removing the seeds if you prefer a milder heat. Bring a large pot of salted water to a boil for the pasta.

Heat olive oil in a large pan over medium-high heat. Add the chopped onion and cook until softened and translucent. Add the minced garlic and cook for an additional minute until fragrant.

Stir in the diced Calabrian chilies and chili flakes. Cook for 1-2 minutes to release their flavors. Turn off the heat and carefully add the vodka to the pan (to avoid any flare-ups). Turn the heat back on and let the vodka reduce until almost evaporated.

Add the tomato sauce to the pan, along with salt to taste. Let the mixture simmer, adjusting the heat to maintain a controlled simmer. This will concentrate the flavors and thicken the sauce.

Meanwhile, cook the rigatoni pasta in the boiling water according to package instructions, but for 2 minutes less than the package directs for al dente texture. Reserve a cup of pasta water, then drain.

Reduce the sauce further until it thickens. Add the heavy cream and stir to combine. Turn off the heat and add the butter, stirring until melted and incorporated.

Add the cooked pasta to the sauce, tossing gently to coat the pasta thoroughly. If needed, add a splash of reserved pasta water to reach your desired consistency. Check for seasoning and adjust with more salt if needed. Garnish with fresh basil and a generous sprinkle of grated Parmesan cheese.

Plate the Spicy Rigatoni Vodka and enjoy it hot. Pair with a side of garlic bread for a complete meal.