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.

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

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.

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!!