Bring a large pot of water to boil for the pasta. In a large saute pan over medium heat melt butter with oil. Add chicken sausage and brown, three to four minutes, breaking up large chunks with a wooden spoon. Add onions, jalapenos and garlic and saute until softened, about five minutes. Add green pepper, paprika, Italian seasoning, salt and pepper, to taste, and cook for three minutes more.
Generously salt the pasta water and add the rigatoni. Cook until al dente, about 12 minutes.
Meanwhile, add tomatoes to the sauce and bring to a simmer, for about ten minutes. Add vodka and cream and cook a few minutes more. Toss in cheese and chopped parsley. To serve, drain the pasta well and add to the sauce. Mix until pasta is nicely coated. Season with salt and pepper, to taste.