Ingredients
400g rigatoni pasta  
2 tbsps olive oil 
4 garlic cloves 
2 shallots, very finely chopped 
1 tsp chilli flakes  
400ml passata 
½ tsp - 1 tsp celery salt or 1 stock pot  
1 - 2 tsp sugar 
Freshly ground black pepper 
50ml vodka 
2 tbsps cream  
25g Parmesan, finely grated 

Method
Put a large pot of heavily salted water on to boil and when at a rolling boil add the pasta and cook according to packet instructions. 

While you are waiting for the water to boil cut up all of your vegetables. 

Put the olive oil into a frying pan on a medium heat and cook the garlic and shallots for 3-5 minutes until soft and translucent, as they are cut so very small you will need to stir.  Add the chilli flakes and cook for a further minute stirring. 

Add the passata, stock pot, sugar, freshly ground black pepper - I put about 10 grinds in - and ½ tsp of the celery salt.  Stir and cook for a few minutes until bubbling.  Turn the heat down a little and add the vodka.  It should now taste like a bloody Mary.  Cook for a few minutes and then add the parmesan and stir.  Once the parmesan has melted, add the cream.  Check the seasoning, and adjust if needed.  If it is a little sharp add a little more sugar. 

Just before you drain the pasta remove a cup of the water and out to one side, put the cooked pasta into the sauce and stir together. If the sauce is a little thick add a couple of tbsps of the pasta water and stir, adding a tbsp at a time until you are happy.