In a sauce pan over medium heat, melt butter in olive oil.
Add onion and garlic and saute until onions are translucent.
Add tomatoes and italian seasoning and simmer for about 20-25 minutes over medium-low heat. Stir frequently.
Increase heat to medium and add heavy cream and vodka. Bring to a simmer and season with salt, pepper and red pepper flakes. Sauce should thicken a little bit.
Prepare rigatoni (or whatever pasta you're using) according to package instructions.
Reserve 1/2 cup of pasta water and drain the rest.
Add pasta water to the sauce and mix, then add pasta to the sauce and toss to combine.
Portion into bowls and garnish with a little drizzle of olive oil, locatelli cheese, fresh basil, cracked black pepper and more red pepper flakes if you like a little spice.