Cook rigatoni per instructions on package. You'll want it to be al dente, so stick to the lower end of the cook time! When it's done, scoop 2 cups of water out and set to the side before draining.
While the pasta cooks, heat 2 tbsp olive oil in a large saucepan on medium heat. Add onion and garlic and cook until translucent, stirring frequently. This'll take about 5 minutes.
Add tomato paste and stir to coat the onion and garlic. Cook until the tomato paste has darkened and is starting to stick to the bottom on the pot. This'll take about another 5 minutes.
Once it's a deep dark shade of red, add the vodka to the pot to deglaze. Stir and scrape the burnt bits with a wooden spoon or spatula. Then reduce the heat to low.
Add 1/4 cup of your reserved pasta and 3/4 cups heavy cream to a measuring cup. Then pour into saucepan and stir until it forms a nice, smooth sauce. Add 1/2 cup parmesan cheese as well as the salt and pepper and stir to combine.
Add the pasta to the sauce. Also add 1 cup reserved pasta water and 1/2 cup parmesan cheese and stir to coat the pasta! Taste and add more salt and pepper if necessary.
Top with fresh strips of basil and burrata and enjoy.