Penne alla Vodka

Method

1. Heat extra virgin olive oil in a pan and sauté finely chopped onion until golden.
2. Add pancetta and cook gently until rendered and lightly browned.
3. Deglaze with white vodka and let the alcohol evaporate completely.
4. Add peeled tomatoes, crush them slightly, and let the sauce simmer until reduced.
5. Meanwhile, cook penne lisce in salted boiling water for about 10 minutes (or until al dente, starting from a total cooking time of 14 minutes).
6. Turn off the heat under the sauce and stir in heavy cream until the sauce turns a pinkish color.
7. Drain the pasta al dente and add it to the sauce, tossing well to coat.
8. Garnish with chopped fresh parsley and serve immediately.