Tear the bread into pieces and mix it with the onion - the aim here is to turn it into a bready, mushy pulp. Add a little water if this isn't happening.
In a large bowl mix together the pork and beef mince, parmesan, sea salt, black pepper, eggs, garlic, chilli and herbs. Add the bread and onion mixture and keep gently mixing until everything is uniform.
Mix into even, walnut sized meatballs in your hands.
Find your largest skillet and add the olive oil.
Over a medium heat, sear the meatballs on all sides. You may need to do this in batches. Bear in mind you aren't trying to cook them through at this point. Set them aside.
Add the onion to the pan and cook until translucent and starting to caramelise, then add the garlic and chilli.
Deglaze with the vodka and add the tomatoes and butter. Allow to come to a simmer and cook gently, stirring often, until the sauce has thickened.
Add the meatballs and braise them until they are soft and splendid.
When the sauce has thickened considerably and the meatballs are cooked remove the pan from the heat and add the cream and parmesan.
Add your cooked rigatoni and stir through the sauce and meatballs. Add splashes of pasta water if the sauce is too thick.