Gently simmer the Sauce Riviera and vodka in a heavy pan until the mixture is reduced by ¼. Stir the cream into the tomato vodka mixture. Simmer gently over low heat until sauce is heated through. Stir in Parmigiano Reggiano.
Meanwhile, bring a large pot of salted water to a boil and cook pasta for 8-9 minutes or until al dente.
Toss pasta with sauce and finish with grated Parmigiano Reggiano. Serve immediately.
*can also be made with light cream or half & half for a lighter version.