1. Cook rigatoni according to package directions; drain and keep warm.
2. Cook bacon in a large skillet over medium-high heat 4 to 6 minutes or until crisp. Remove bacon, and drain on paper towels. Crumble bacon. Wipe skillet clean.
3. Sauté garlic and crushed red pepper in hot oil in skillet over low heat 4 minutes or until garlic is golden. Increase heat to medium, add onion, and sauté 8 minutes or until golden. Add wine, stirring to loosen particles from bottom of skillet. Bring to a boil. Cook 8 minutes or until wine has almost completely evaporated. Stir in tomatoes, and cook 5 minutes or until slightly thickened. Season with salt and pepper to taste.
4. Stir tomato mixture and 1 cup Romano cheese into rigatoni until combined. Top with crumbled bacon; garnish, if desired. Serve immediately.