Penne Alla Vodka with Pancetta

Ingredients:

1 28oz can whole tomatoes, drained, liquid reserved

1 tablespoon olive oil

3 ounces pancetta, thinly sliced and cut into 1/2 inch pieces

1/2 small onion, minced (about 1/4 cup)

1 tablespoon tomato paste

2 medium cloves garlic (minced or pressed)

1/4 - 1 teaspoon hot red pepper flakes

Salt

1/3 cup vodka and 1/2 cup heavy cream

1 pound penne pasta

2 tablespoons minced fresh basil

Grated Parmesan Cheese, for serving

Directions:

Puree half of tomatoes in food processor until smooth. Dice remaining tomatoes into 1/2- inch pieces, discarding cores. Combine pureed and diced tomatoes into liquid measuring cup (you should have about 1 2/3 cups). Add reserved liquid to equal 2 cups.

Heat oil and add pancetta - cook until crisp. Using slotted spoon, transfer pancetta to small bowl. Pour off all but 2 tablespoons fat from the pan. Add onion and tomato paste and cook until onions are light golden around edges. Add garlic and pepper flakes; cook, stirring constantly, about 30 secs.

Stir in tomatoes and pinch of salt. Remove pan from heat and add vodka. Return pan to medium-high heat and simmer briskly 8 to 10 minutes. Lower heat and stir in cream and cook until hot. Prepare pasta as directed, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven. Add sauce to pasta, cook 1 to 2 minutes, adding reserved cooking water if sauce is too thick. Stir in basil and reserved pancetta. Serve immediately, with Parmesan.

If you're a non-meat eater you can leave out the pancetta. However, it does add lots of flavor. Don't worry about the vodka, the alcohol will be cooked off.