Cook the Pasta: Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, according to package directions. Reserve ½ cup of pasta water and drain the rest. Set aside.

Blister the Cherry Tomatoes: In a skillet, heat olive oil over medium-high heat. Add cherry tomatoes and cook undisturbed for 3–4 minutes until they start to blister and char slightly. Toss gently and cook another 2 minutes until softened. Season with salt and pepper, then remove from the pan and set aside.

Prepare the Vodka Sauce: In the same pan, add olive oil and butter. Sauté onions for 3–4 minutes until translucent. Add garlic and red pepper flakes; cook for 30 seconds until fragrant. Carefully pour in the vodka (it may sizzle). Let it simmer for 2–3 minutes until reduced by half — this cooks off the alcohol and leaves the flavor.

Add the Tomatoes: Stir in the crushed tomatoes and simmer for 8–10 minutes, stirring occasionally. Season with salt and black pepper to taste.

Make It Creamy: Lower the heat and stir in the heavy cream. Mix until the sauce turns smooth and orange in color.

Combine Everything: Add the cooked pasta and reserved pasta water to the sauce. Toss until the rigatoni is evenly coated and glossy. Stir in the blistered cherry tomatoes and half of the Parmesan cheese.

Finish and Serve: Plate the pasta and top with the remaining Parmesan cheese. Garnish with fresh basil leaves and a drizzle of olive oil. Serve immediately.