Gently heat evoo in a saute pan over medium heat.
Add onion and Sausage pieces. Cook until the onion begins to caramelize, about 1 minute.
Add Vodka Sauce. Bring to a simmer.
Heat Rigatoni in boiling salted water for 15-30 seconds, until heated through.
Drain Rigatoni well and add to the pan. Gently toss to coat the pasta evenly with the sauce.
Continue cooking to heat through, ensuring that the sauce does not over-reduce.
Add oregano. Season with S&P. Taste and adjust seasoning as needed.
Using a rubber spatula, transfer immediately to a warm bowl, pulling all the sauce from the pan into the bowl.
Using a ribbon cut grater, evenly distribute parmesan over the pasta, as shown in the photo.
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