Cook the Pasta: Bring a large pot of salted water to a boil.

Cook Banza Rigatoni according to box instructions.

In a large skillet, heat olive oil over medium heat.

Add garlic and chili flakes, sautéing for 2–3 minutes until fragrant.

Stir in tomato paste and cook for 3–4 minutes, allowing it to caramelize slightly.

Deglaze with vodka, stirring well.

Let it simmer for 2 minutes to cook off the alcohol.

Reduce heat to low and stir in heavy cream, Parmesan, butter, salt, and black pepper.

Let it simmer for 3–4 minutes, stirring occasionally.

If the sauce is too thick, add reserved pasta water gradually until the desired consistency is reached.

Preheat oven to 400°F.

Toss the cooked rigatoni in the vodka sauce, ensuring every piece is coated.

In a greased 9x13-inch baking dish, add the pasta mixture.

Sprinkle the mozzarella and Parmesan cheese over it.

Bake uncovered for 15–18 minutes, or until the cheese is golden and bubbling.

Let rest for 5 minutes before serving.

Garnish with fresh parsley, parmesan cheese, and a few cracks of black pepper.

Serve warm and enjoy!