Ingredients

1 lb Pancetta, cut into 1/2-inch pieces

1 (28 oz) Can Diced Tomatoes, drained, liquid reserved

1 (28 oz) Can Tomato Puree

4 Tbs Olive Oil

1 Large Onion, Minced

1/2 Can Tomato Paste

8 Cloves Garlic, Minced

1/2 Tsp Red Pepper Flakes

Salt to Taste

2/3 Cup Vodka

1 Cup Heavy Cream

1 Pound Penne Pasta

4 Tbs Basil, Finely Chopped

Preparation

  1. Heat 2 tablespoons olive oil in large saucepan over medium heat. Add pancetta and cook until crisp, 6-8 minutes. Using a slotted spoon, transfer pancetta to small bowl and set aside. Pour off all but 2 tablespoons fat from pan.

  2. Combine drained diced tomatoes and pureed tomatoes in liquid measuring cup. Add reserved tomato liquid to equal 4 cups.

  3. Heat pancetta oil in large saucepan over medium heat. Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 5 minutes. Add garlic and pepper flakes.; cook, stirring constantly, until fragrant, about 30 seconds.

  4. Stir in tomatoes and 1 teaspoon salt. Remove pan fromheat and add vodka. Return pan to medium heat and simmer briskly until alcohol flavor is cooked off, about 10 minutes; stir frequently and lower heat if simmering is too vigorous. Stir in cream and cook until hot, about 2 minutes longer.

  5. Cook pasta in boiling water until al dente. Drain pasta, reserving 1/2 cup cooking water. Transfer pasta back to pot and add sauce. Toss over medium heat until pasta absorbs some of the sauce, about 2 minutes. Add some of the reserved pasta cooking water if sauce is too thick. Stir in basil and pancetta and adjust seasoning with salt if necessary.