Cook the rigatoni 1-2 minutes shy of al dente in a large pot of salted water over high heat. Save 3/4 cup pasta water and drain well. The rigatoni will continue to cook in the sauce.
Meanwhile, while the pasta is cooking, make the sauce. In a sauté or frying pan, melt the butter over medium heat. Add the garlic and cook, stirring, until soft, 1-2 minutes.
Stir in the tomato paste and cook until slightly caramelized.
Stir in the vodka and simmer until slightly reduced.
Add in the cream and bring to a simmer over medium high heat.
When slightly thick, add the cooked pasta. Cook, stirring, until the pasta is al dente and the sauce is velvety and clings to the pasta, 1-2 minutes. Season to taste.
Enjoy with fresh basil and burrata, if using.