2 lbs. rigatoniServe immediately.
24 oz. canned tomato sauce (plain)
2 tablespoons olive oil
2 cloves fresh garlic, minced
1/2 teaspoon cracked red pepper
1 tablespoon salt
1/2 teaspoon black pepper
1 teaspoon dried basil
1/2 quart heavy cream
1 1/2 oz. vodka
1 oz. grated Romano Cheese
1 oz. bacon bits
1/2 oz. Italian parsley, chopped
In a medium sauce pan, heat oil until hot. Add garlic and
saute until golden brown. Add tomato sauce, salt, red pepper,
black pepper, and basil. Cook over medium heat, stirring
occasionally, until thoroughly heated. Add heavy cream and
vodka. Stir to mix and cook for a few minutes.
Boil rigatoni according to package instructions (do not
overcook). In a mixing bowl, combine drained pasta with
cream sauce. Mix thoroughly. Transfer to a serving bowl
and sprinkle with grated cheese, bacon, and parsley.