To a mixing bowl, add diced fire roasted tomatoes and crush it with your hand until it turns mushy.
In a large pot, cook pasta in salted water, until it's al dente. Strain the pasta and reserve one cup of pasta water. Set aside pasta and pasta water aside.
Make the sauce
In medium to low heat place a pan. Add extra virgin olive oil, minced garlic, chopped onion, and sweet peppers. And sauté until the onion becomes translucent.
Then add mashed diced tomatoes and sauté until it thickens.
Add rigatoni
Add rigatoni pasta, vodka, and the pasta water that we have reserved in the first step.
Allow it to cook until the sauce thickens.
Stir in heavy whipped cream, red pepper flakes, and the grated parmesan cheese.
Cook until the vodka sauce evenly coats the pasta. Optionally garnish with chopped green onion.
Notes
Cooking Tips:
To cut down the heat, lower or skip adding red pepper flakes.
Add more red pepper flakes, cayenne pepper, or chili paste to increase the heat.
Storage Tips:
Refrigerate. Store the cooked leftover spicy rigatoni in an airtight container. Refrigerate to use within five days.
Freezer. Freeze in a freezer-safe container for up to 3 months.
Reheat. Leave the container in the refrigerator overnight for thawing. Gently reheat in the microwave by sprinkling water or vegetable broth to keep them from drying out.