Method

• 1.
  To make the napoletana sauce, heat half the oil in a medium saucepan over medium heat. Add basil and half the onion and cook for 6-8 minutes until softened.
• 2.
  Add passata, rinsing the bottle with 1/2 cup (125ml) water and pouring it in as well. Reduce heat to medium-low and cook for 25-30 minutes until thickened. Set aside.
• 3.
  In a separate medium saucepan over medium-low heat, add butter, remaining oil, chilli and remaining onion. Cook for 6-8 minutes until softened. Add the vodka – it will flame so be careful! Put out the flame with the napoletana sauce, then add the cream and let it bubble together and reduce for 5-7 minutes, until it is a vibrant orange colour.
• 4.
  Meanwhile, cook rigatoni according to packet instructions until al dente.
• 5.
  Strain pasta and add to the sauce. Toss to combine and let it bubble together, then add the parmigiano and toss again. Serve immediately.