Add water to a large pot with 1 Tbsp salt and bring to a boil. Then add the rigatoni and cook according to package directions until al dente. Drain and set aside. 

Meanwhile, add butter to a skillet and set to medium heat. Add minced garlic and saute for a minute then add the onion and mushrooms and cook, stirring occasionally until vegetables are tender, about 4-5 minutes. Drain any excess liquid well, then transfer to a plate and set aside. 

In the same skillet, add the ground beef and a few cracks/shakes of salt and pepper. Cook until no longer pink, about 3-4 minutes.

Then remove from heat and stir in cooked pasta and vodka sauce. Taste and add any salt and/or pepper to taste. 

Top with grated parmesan cheese and enjoy!