1 lb. rigati or rigatoni pasta
8 oz. can tomato sauce, plain
5 shots vodka
1/2 pt. heavy cream
6 slices bacon
6 slices ham
1 med. onion
3-4 tbsp. Red Devil hot sauce

Cut up bacon and ham and saute them until soft, not crisp. Add the cut up onion, diced. When onion is translucent pour in vodka and let it heat up and let the vodka flame for half a minute. To put out flame, pour the tomato sauce over it. Add the cream (almost all of it, saving some until right before serving). Add the hot sauce and let it cook about 10-15 minutes, over a low heat. You can let the sauce stand until you cook the pasta. When you cook the pasta, al dente, add the pasta to the sauce and add the remaining cream; let it cook about 2 minutes. Serve immediately. Enjoy, if you wish to add cheese on top, fine. (Serves: 3-4.)