Bring a large pot of generously salted water to a boil and cook the rigatoni to just under al dente. Drain and set aside.
Put a large saute` pan over a medium flame and heat the oil. Add the onion and saute` for 1-2 minutes. Add the sausage and saute` while breaking it up with a wooden spoon. Cook until all the sausage is browned, about 7-8 minutes.
Add in the vodka, tomatoes and salt. Cook until the alcohol reduces, about 5-7 minutes.
Add the peas to the pan and stir in the heavy cream. As soon as the pan returns to a boil add the al dente pasta.
Remove from heat and stir in the cheeses, allowing the residual heat of the pan to melt the cheese. Serve immediately.