Empty Classico sauce into saucepan and heat on low.
Add Vodka to the sauce at your discretion.
Add heavy cream while stirring until sauce is orange in color.
Allow sauce to reduce while stirring occasionally. In the meantime, sautee onion in pan with a liberal amount of olive oil over medium heat. When onions begin to turn pinkish in color or lose their redness
turn off heat and mix in the basil.
Add basil/onion mix to the sauce along with salt, black pepper and
cayenne pepper and allow to continue cooking on lowest heat stirring occasionally.
When water is at a rolling boil, add Rigatoni and cook until firm, stirring occasionally.
Turn the heat for the sauce off, taste the sauce. If the sauce tastes a little bitter add sugar, if it isn't spicy enough add more red or cayenne pepper to your liking. I am a spice addict so I have toned the spiciness of this recipe down a bit.
When pasta is cooked, strain it and place in large bowl and stir in some olive oil to prevent the pasta from sticking together. Serve sauce over pasta with freshly grated Parmigiano Reggiano or Asiago cheese.