Heat olive oil in a large skillet over medium-high heat. Season steak cubes with salt, pepper, and smoked paprika.

Sear steak cubes for 2–3 minutes per side until browned but slightly pink inside. Remove from skillet and set aside.

Bring a large pot of salted water to a boil and cook rigatoni until al dente. Reserve 1/2 cup pasta water and drain.

In the same skillet, sauté shallots and garlic in olive oil until fragrant, about 2–3 minutes. Add red pepper flakes and cook for 30 seconds.

Pour in vodka and simmer until reduced by half, 3–4 minutes. Stir in crushed tomatoes and simmer 5–7 minutes.

Lower heat and stir in heavy cream and Parmesan until smooth. Season with salt and pepper to taste.

Add rigatoni to the sauce and toss until fully coated. Use reserved pasta water if sauce needs thinning.

Plate pasta and top with seared steak bites. Garnish with parsley and additional Parmesan. Serve immediately.