How to: 

1. Add water to a stockpot or other large pot, and it should be heated on high. While you finish the other prep, add a pinch of salt and bring it to a boil. 
2. Peel and cut 1 onion into tiny pieces. With the flat side of a chef’s knife, firmly crush 4 garlic cloves while removing the peel.
3. Use the box grater’s smallest holes to grind 4 oz. of parmesan.
4. Warm up two tablespoons of oil in a Dutch oven. Set the temperature to medium. Add the onion and garlic and cook, stirring frequently, for roughly 5-7 minutes, or until the onion is beginning to brown at the edges.
5. Mix in the entire 4.5 oz tube of tomato paste and 1/2 tsp red pepper flakes until the paste is evenly distributed over the onion. Cook the paste, frequently stirring, for a further 5-7 minutes, or until it turns a deep crimson and begins to brown on the bottom of the pot.
6. In order to deglaze the pan, add 2 oz. of vodka. Stir to combine while scraping the pot’s bottom. Low-heat level.
7. In a heatproof glass measuring cup, add 3/4 cup of heavy cream after scooping out roughly 1/4 cup of boiling water from the pot (this raises the temperature of the cream so it won’t break when added to the pot).
8. While constantly stirring, gradually pour the hot cream into the Dutch oven until a creamy sauce forms. Remove the heat. 
9. 1 lb. of rigatoni should be added to a pot of salted boiling water and cooked per the directions on the box until al dente. Collect about 1 cup of the pasta boiling liquid with a heatproof cup just before the timer goes off. 
10. Transfer the rigatoni to the Dutch oven using a spider.
11. Half of the Parmesan cheese should be added gradually while stirring regularly to melt it in the Dutch oven after adding 1/2 cup of pasta boiling liquid and stirring to combine. Each serving of spaghetti needs to be covered in a shiny, creamy sauce. If the sauce needs to be thinner, season with salt and a little bit more pasta cooking water.
12. Distribute the pasta among the bowls. Over the top, evenly sprinkle the rest of the cheese. Add extra oil, then scatter basil leaves.