Heat a large pot of water to boil. While it heats make the sauce

Cook your onion with the olive oil and salt in a large pan over medium heat until translucent and slightly golden. Add black pepper, red pepper flakes, oregano, and thyme and cook 1-2 more minutes. Add in the garlic.

Add the tomato paste and continue to cook over medium heat for 2-3 more minutes. Stir continuously with a wooden spoon or silicone spatula.

Add the vodka; let it simmer briefly before adding the heavy cream. Turn off the heat once the cream simmers for a minute. Use a spoon to remove the garlic cloves that have now infused the sauce.

Salt the pasta water once it's boiling and add in your rigatoni. Cook 2-3 minutes less than the lower number on the package. Use a mug to reserve at least a half cup of pasta water before draining the pasta.

Mix the drained pasta into the pan with the sauce, along with a splash of pasta water and a generous amount of parmigiano reggiano and the butter. Return the pan to heat, and let the pasta simmer in the sauce for the last couple minutes of its cook time. Add the parsley and enjoy.