Penne alla Vodka

• 340 g penne pasta
• 1/2 cup vodka
• 1 cup heavy cream
• 1 cup tomato puree
• 1/2 cup grated Parmesan cheese
• 4 oz pancetta, diced (optional for veg)
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the penne pasta and cook for 10-12 minutes, or until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

2. 2

   While the pasta cooks, heat a large skillet over medium heat. Add the diced pancetta and cook for 5-6 minutes, stirring occasionally, until crispy and golden brown. Remove the pancetta with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the pan.

3. 3

   Add the finely chopped onion to the rendered fat in the skillet. Sauté over medium heat for 3-4 minutes until translucent. Add the minced garlic and red pepper flakes, cooking for another 1 minute until fragrant.

4. 4

   Carefully pour in the vodka to deglaze the pan, scraping up any browned bits from the bottom. Simmer for 2-3 minutes to reduce slightly and cook off the alcohol.

5. 5

   Stir in the tomato puree and heavy cream. Bring the sauce to a gentle simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.

6. 6

   Stir in the grated Parmesan cheese and the crispy pancetta reserved earlier. If the sauce is too thick, splash in a little of the reserved pasta water. Add the cooked penne to the sauce and toss until well coated. Serve immediately, garnished with extra Parmesan if desired.