Ingredients

The following ingredients have 4 Servings
  • 12 ounces penne (rigatoni or ziti)
  • 6 ounces pancetta (cut into 1/2-inch dice)
  • 1 tablespoon olive oil
  • 1/4 cup onion (chopped)
  • 4 cloves garlic (finely chopped)
  • 1 can (28-ounce chopped tomatoes, undrained)
  • Pinch of crushed red pepper
  • Salt and freshly ground black pepper
  • 1/4 cup vodka
  • 2 tablespoons cream or half-and-half
  • 1/4 cup chiffonade of fresh basil
  • Parmigiano-Reggiano for grating

Instruction

  • Place a pot of salted water on to boil for the pasta.
  • Sauté the pancetta in a large pan over medium-high heat until lightly browned, 4 to 5 minutes. Drain all but 1 tablespoon of the fat from the pan, then add the olive oil.
  • Add the onion and continue cooking until soft and translucent, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute more.
  • Lower the heat to medium, add the tomatoes and crushed red pepper. Bring to a slow simmer and season to taste with salt and pepper.
  • Stir in the vodka, cover and simmer for 12 to 15 minutes, stirring frequently.
  • While the sauce simmers, cook and drain the pasta according to the package directions.
  • Add the cream and basil to the tomato sauce, then combine with the pasta. To serve, plate individual servings and top with grated Parmigiano-Reggiano if desired.