2 lbs. rigatoni
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.Serve immediately.