Bring 4 quarts water to boil in large pot.

Meanwhile, melt 2 tablespoons unsalted butter in Dutch oven over medium heat.

Add 4 ounces finely chopped pancetta and ¼ teaspoon red pepper flakes and cook, stirring frequently, until pancetta is golden brown and fond begins to form on bottom of pot, 4 to 5 minutes.

Add 2 minced garlic cloves and cook, stirring constantly, for 30 seconds.

Add 2 tablespoons tomato paste and cook, stirring constantly, for 30 seconds.

Transfer 1 tablespoon vodka to small bowl and set aside.

Remove Dutch oven from heat and add remaining 7 tablespoons vodka.

Return pot to heat and cook, scraping up any browned bits, until vodka is mostly evaporated and fat in pot begins to sizzle, 3 to 4 minutes.

Stir in 2 cups passata, ½ cup heavy cream, ¾ teaspoon table salt, and ½ teaspoon pepper and bring to simmer.

Adjust heat to maintain gentle simmer.

Cook, uncovered, stirring occasionally, to meld flavors, about 10 minutes.

Remove from heat and cover to keep warm.

Add 1 pound rigatoni and 1 tablespoon salt to boiling water and cook, stirring often, until al dente.

Reserve 1 cup cooking water, then drain the pasta.

Stir reserved 1 tablespoon vodka into sauce and return pot to low heat.

Add pasta to sauce and stir until well coated, about 1 minute.

Add ¼ cup reserved cooking water and stir until sauce looks glossy and fluid, about 1 minute, adjusting consistency with remaining reserved cooking water as needed.

Serve, passing Parmesan separately.