Mince the 2 large shallots and 4 garlic cloves; finely chop the 1/2 cup fresh basil leaves.

Bring a large pot of generously salted water to a boil over high heat.

Cook the 1 lb rigatoni pasta until al dente according to its package timing.

Reserve 1/2 cup pasta cooking water, then drain the rigatoni in a colander.

Heat a large skillet over medium heat and melt 2 tablespoons of the butter with the 2 tablespoons olive oil.

Add the minced shallots and cook until softened, about 3 to 4 minutes.

Stir in the minced garlic cloves, 3 tablespoons tomato paste, and 2 tablespoons chili crunch.

Cook the tomato mixture for 2 minutes, stirring often to prevent the garlic and tomato paste from burning.

Pour in 2 fl oz vodka and 3/4 cup heavy cream, then season with the pinch of sea salt.

Add the reserved 1/2 cup pasta cooking water and bring the sauce to a gentle simmer.

Simmer the sauce for 5 to 6 minutes until it is slightly reduced and thickened.

Add the remaining 2 tablespoons butter and the 1/2 cup Parmigiano Reggiano, then stir until melted.

Stir in half of the 1/2 lb New Brunswick snow crab meat and season with several cracks of black pepper.

Add the drained rigatoni to the skillet and toss until every piece is coated in the creamy crab vodka sauce.

Divide the pasta evenly among 4 serving plates.

Top each portion with the ricotta and the remaining New Brunswick snow crab meat.

Finish with fresh basil, lemon juice, extra Parmigiano Reggiano, and cracked black pepper before serving.