Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.

In a large skillet over medium heat, add the olive oil and garlic. Cook until fragrant and lightly browned, stirring occasionally.

Add the tomato paste and crushed red pepper flakes to the skillet. Cook for 2-3 minutes, stirring occasionally.

Add the vodka to the skillet and stir well to combine. Let the vodka cook down for about 5 minutes, until reduced by half.

Add the heavy cream to the skillet and stir well to combine. Let the sauce cook for about 5 minutes, until it thickens and coats the back of a spoon.

Add the cooked rigatoni to the skillet and toss with the sauce until the pasta is coated evenly.

Stir in the Parmesan cheese and season with salt and black pepper to taste.

Serve hot, garnished with fresh chopped basil.