Step 1

Heat up a pan with olive oil and add in the pancetta, salt, and cracked black pepper. Saute the pancetta for about 3 - 5 minutes on medium heat and when the fat starts rendering add in the sliced garlic and crushed red pepper flakes. Saute that for just a few minutes until the garlic is slightly golden and fragrant.

Step 2

Boil the rigatoni in salted water according to package directions until al dente.

Step 3

Once the garlic is slightly golden, pour in the vodka and let that simmer on medium-high heat for about 3 minutes to let the alcohol burn out. Next, pour in the marinara sauce, give it a stir, and bring the pan to a boil. Once it comes to a boil, lower it to a simmer, and let that simmer for 3 - 5 minutes. Then, pour in the heavy cream, give it a stir, and bring the pan back up to a boil. Once it comes to a boil, lower it to a simmer, and let that sauce simmer together for about 5 minutes.

Step 4

Then add in the al dente rigatoni and toss it with the vodka sauce. Grate some pecorino romano over the top and serve it up! Enjoy!!