Ingredients:
Cook the rigatoni in plenty of salted water until al dente. Save some of the pasta water before draining. Heat the olive oil in a large saucepan over medium-high heat. Add the chopped onion and cook for 5-7 minutes. Add the passata and vodka and simmer for 10-15 minutes until the sauce thickens. Add the cooked rigatoni to the sauce along with a little of the pasta water. Mix well and garnish with fresh basil and Parmesan cheese.