1 lb. cooked rigatoni
Olive oil
4-6 shallots, minced
2-3 cloves garlic, minced
2 cans plum tomatoes (28 oz.)
1/2 pt. heavy cream
3-4 tbsp. vodka
1/4 tsp. ground red pepper
Salt & pepper to taste
Romano cheese

Cover bottom of large skillet with thin layer of olive oil. Lightly saute shallots and cloves. Drain tomatoes and dice. Add to skillet. Simmer 5 minutes. Add heavy cream, vodka and red pepper. Simmer 2 minutes.

Toss sauce on cooked rigatoni add handful of Romano cheese. Toss again. Serve immediately.