2 lbs. rigatoni
24 oz. canned tomato sauce (plain)
2 tablespoons olive oil
2 cloves fresh garlic, minced
1/2 teaspoon cracked red pepper
1 tablespoon salt
1/2 teaspoon black pepper
1 teaspoon dried basil
1/2 quart heavy cream
1 1/2 oz. vodka
1 oz. grated Romano Cheese
1 oz. bacon bits
1/2 oz. Italian parsley, chopped
In a medium sauce pan, heat oil until hot. Add garlic and
saute until golden brown. Add tomato sauce, salt, red pepper,
black pepper, and basil. Cook over medium heat, stirring
occasionally, until thoroughly heated. Add heavy cream and
vodka. Stir to mix and cook for a few minutes.
Boil rigatoni according to package instructions (do not
overcook). In a mixing bowl, combine drained pasta with
cream sauce. Mix thoroughly. Transfer to a serving bowl
and sprinkle with grated cheese, bacon, and parsley.
SBARRO, INC. (SBARRO) is an owner, operator and franchisor of quick-service restaurants, serving a variety of Italian specialty foods with 927 company-owned and franchised restaurants during the fiscal year ended January 2, 2005 (fiscal 2004). Under the Sbarro, Sbarro The Italian Eatery, Cafe Sbarro, Umberto's, Tony and Brunos and La Cuccina names, the Company offers pizza, pasta and other hot and cold Italian entrees, salads, sandwiches, cheesecake and other desserts and beverages. All of Sbarro's entrees are prepared fresh daily in each restaurant using special recipes developed by the Company. Sbarro has created, through subsidiaries and joint ventures, other restaurant concepts in addition to the Sbarro restaurants. Sbarro operates 24 other concept restaurants through owned subsidiaries and joint ventures.