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Bring a large pot of generously salted water to a boil. Cook rigatoni until al dente. Reserve 1 cup of starchy pasta water before draining.
Heat olive oil in a large pan over medium heat. Add onion and cook for 3-4 minutes until softened. Add sliced garlic and Calabrian chili paste, stirring for another minute.
Stir in tomato paste and cook for 1–2 minutes, until fragrant and slightly darkened.
Deglaze. Pour in vodka and cook for 1–2 minutes, stirring to incorporate.
Add halved cherry tomatoes and season with salt. Cover and simmer over medium-low heat for approximately 8 minutes, until soft and jammy. You can add a bit of pasta water if too thick.
Transfer the tomato mixture to a blender and blend until smooth. Return to the pan.
Make it creamy. Over low heat, stir in the separately blended silken tofu and nutritional yeast. Add a splash of reserved pasta water until smooth and creamy.
Finish the pasta. Add cooked rigatoni, butter and Parmesan. Toss everything together, gradually adding more pasta water until the sauce is glossy and coats the pasta.
Serve. Top with fresh basil, extra Parmesan and freshly cracked black pepper.