Cook rigatoni until al dente. Reserve 1 cup pasta water.
Brown chorizo, set aside, and sauté onion and garlic in the same pan.
Add chili paste, tomato paste, and vodka. Simmer, then stir in cream.
Toss in rigatoni, chorizo, and Parmigiano. Add pasta water if needed.
Garnish with basil and extra cheese. Serve hot and enjoy!
