Penne alla Vodka

Method

1. Put a pot of generously salted water on the stove and bring to a boil.
2. Thinly slice the onion into strips.
3. Cut the smoked pancetta into thin strips.
4. In a large pan over medium heat, add the pancetta strips and let them render their fat until lightly crispy.
5. Add a drizzle of extra virgin olive oil and the sliced onion. Sauté until the onion is translucent.
6. Pour in the vodka and let it cook until the alcohol evaporates (about 1 minute).
7. Add the San Marzano tomatoes, crush them with a spoon, and add a pinch of salt. Let the sauce simmer for 10–15 minutes.
8. Add the heavy cream and stir to combine. Let it heat through.
9. Cook the penne in the boiling water until it is 2 minutes shy of al dente (per package instructions), reserving some pasta water.
10. Transfer the drained pasta to the pan with the sauce. Add a splash of pasta water and toss everything together.
11. Finish cooking the pasta in the sauce over moderate heat for 2–3 minutes, adding more pasta water if needed to keep it creamy.
12. Turn off the heat, add grated Parmesan cheese, and stir vigorously until melted and well combined.
13. (Optional) Garnish with fresh parsley. Serve immediately.