Cook the pasta: Bring a large pot of salted water to a boil. Cook rigatoni until just barely al dente — about 2 minutes less than the package directions. Drain and set aside.

Brown the sausage: Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the sausage, breaking it into small pieces, and cook until browned and cooked through. Remove with a slotted spoon and set aside.

Build the sauce: In the same pan with the drippings, cook the diced onion until softened, about 4 minutes. Add the garlic and red pepper flakes and cook for 1 minute until fragrant. Stir in the tomato paste for 30 seconds.

Add vodka and tomatoes: Pour in the vodka and let it simmer for 2–3 minutes until reduced by half. Add the crushed tomatoes, salt, and pepper. Simmer for 10 minutes, stirring occasionally.

Finish the sauce: Stir in the heavy cream and half the chopped basil. Return the sausage to the pan and stir to combine. Taste and adjust seasoning.

Assemble the bake: Preheat oven to 375°F. Toss the cooked pasta into the sauce and stir well. Pour into a greased 9x13 baking dish (or a heart-shaped dish if you're feeling festive). Top with shredded mozzarella and grated Parmesan.

Bake until bubbly: Bake uncovered for 20–25 minutes, until the cheese is melted and golden and the edges are bubbling. Garnish with the remaining fresh basil before serving.