Method

1. Heat a generous drizzle of extra virgin olive oil in a large frying pan over medium heat.
2. Add the crushed garlic and cook for about 30 seconds until fragrant. Add the diced onion and cook for 3-4 minutes, or until softened. Stir through chilli flakes and oregano.
3. Add the passata and tomato paste, stirring well until fully combined.
4. Reduce heat to low–medium. Pour in the cream and vodka, then add about 1 cup of the grated Parmigiano Reggiano (or more to taste). Simmer gently for 5-7 minutes, stirring occasionally. Season with salt as needed.
5. Meanwhile, bring a large pot of generously salted water to the boil. Cook the rigate pasta 1–2 minutes less than packet instructions so it finishes cooking in the sauce.
6. Reserve ¼ cup pasta water, then drain the pasta. Add it directly to the sauce and toss to coat, adding a splash of reserved water if needed to loosen the sauce. Stir through extra cheese if desired.
7. Transfer the pasta to a heatproof baking dish and cover the surface with a generous layer of Parmigiano Reggiano.
8. Place under a preheated grill at 180°C for 2-3 minutes, or until the cheese is melted, golden and lightly charred. Watch closely to prevent burning.
9. Remove from the oven, drizzle with extra virgin olive oil and serve whilst hot.