1 1/2 c. homemade or purchased tomato sauce
1/4 c. butter
1/4 lb. pancetta (Italian bacon)
1/3 c. vodka
1/2 pt. heavy cream
1 lb. rigatoni
1/2 c. Parmesan cheese
Salt and pepper to taste

Heat sauce. Melt butter in large skillet; when butter foams, add pancetta and saute until lightly colored. Add vodka and stir until evaporated. Add sauce and cream, stirring to blend. Simmer uncovered 8-10 minutes. Season with salt and pepper.

Cook and drain rigatoni. Mix with sauce and simmer 20-30 seconds over medium heat. Serve immediately with Parmesan cheese.