Dice the onions, garlic and chili. Gently sauté the onions in a splash of olive oil and 1 tbs of the margarine until translucent, add the garlic and chili and until fragrant.
Add the vodka and tomato paste and stir through, add the milk and simmer until thickened.
Meanwhile add the rigatoni to boiling salted water and cook until al dente.
Add the pasta to the sauce, add a few tablespoons of the pasta water to the sauce then stir through the remaining margarine.
Top with cheese and serve.
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