Roast the garlic
Add enough peeled Garlic cloves to cover the bottom of a small pot in a single layer. Pour in Neutral Oil until the cloves are fully submerged. Set the pot over medium-high heat and watch closely; when the oil is hot and the garlic just starts to take on a little color at the edges, lower the heat to low and cook about 10 minutes, until the cloves are soft, pale golden, and easily pierced with a knife. Turn off the heat and let the garlic cool in the oil.
Blend the bomba
Strain the cooled garlic, reserving the oil. Add the softened garlic to a blender with Cherry Peppers, Calabrian Chili, Cherry Pepper Liquid, and a spoonful or two of Roasted Garlic Oil. Blend until smooth, adding a little more oil as needed to make a spreadable, pourable puree. Taste it and set the roasted garlic bomba aside.
Prep the aromatics
Peel the Onion and slice it thinly; you want roughly 1/2 cup. Slice a few more cloves of garlic thinly as well. Cut the Pancetta into small dice or thin bite-size strips so it will render quickly and distribute nicely through the pasta.
Render the pancetta
Set a wide saucepan or saucier over medium heat. Add 1 to 2 tablespoons of the reserved roasted garlic oil and a knob of Butter. When the butter melts and foams, add the pancetta and cook, stirring often, until it renders its fat and turns lightly browned but still a little meaty, not brittle. Use a slotted spoon to transfer most of the pancetta to a plate, leaving the flavorful fat behind in the pan.
Soften onion and garlic
Add the sliced onion to the rendered fat, season lightly with Salt, and cook over medium heat until softened, translucent, and a little sweet-smelling, about 5 minutes. Stir in the sliced garlic and keep cooking 4 to 5 minutes more, lowering the heat if needed so the garlic softens without browning.
Caramelize tomato paste
Add the whole tub of Mutti Double Concentrated Tomato Paste to the pan and season lightly with a little more salt. Cook it in the fat, stirring and scraping constantly, until the color shifts from bright red to a deeper brick-red and the paste smells sweet and concentrated. This takes several minutes and builds the backbone of the sauce, so do not rush it.
Deglaze with vodka
Turn off the heat for a moment, then pour in the Vodka. Stir and scrape up anything clinging to the bottom of the pan, then return the pan to medium-high heat and cook until the sharp alcohol smell softens and most of the liquid has reduced away.
Build the sauce
Pour in the Tomato Passata and stir until smooth. Add about 3 tablespoons of the Roasted Garlic Bomba, or more if you want extra heat and peppery depth. Let the sauce simmer gently 5 to 10 minutes so the tomato, roasted garlic, and chilies meld together and the texture thickens slightly.
Add the cream
Keep the sauce at a gentle simmer and slowly stream in Heavy Cream, stirring constantly so it emulsifies smoothly. Add enough cream to turn the sauce a vivid neon orange and give it the richness you want. Taste and adjust with more salt if needed.
Boil the rigatoni
Bring a large pot of well-salted water to a boil. Add the Rigatoni and cook it 2 minutes less than the package directs so it can finish in the sauce. Before draining, reserve 1 to 1 1/2 cups of the starchy pasta water.
Finish the pasta
Bring the sauce back to medium heat if needed. Stir half of the reserved pancetta back into the sauce and add a tiny splash more vodka for brightness if you like; let it bubble briefly. Add the drained rigatoni to the pan along with a ladle or two of pasta water. Toss and cook 3 to 4 minutes, adding more pasta water as needed, until the pasta is al dente and the sauce clings to every groove. Take the pan off the heat and add a few tablespoons of cold butter along with a generous handful of freshly grated Parmigiano Reggiano. Toss vigorously until the butter and cheese melt into a silky, glossy coating.
Plate and garnish
Spoon the rigatoni into warm bowls or onto a serving platter. Scatter the remaining pancetta over the top, finish with a little more Parmigiano, and add Parsley leaves for a fresh final note. Serve right away while the sauce is glossy and loose.
