Pasta alla Vodka

Method

1. Cut the smoked pancetta (speck) into thin strips or small cubes.
2. Heat a drizzle of olive oil in a pan and sauté the pancetta until it renders its fat and starts to brown.
3. Finely chop the onion and add it to the pan with the pancetta. Sauté until softened, about 2-3 minutes.
4. Add fresh chili pepper (finely chopped) to the soffritto and stir.
5. Pour in the vodka to deglaze the pan. Be careful not to use too much, and let it evaporate while stirring.
6. Add the tomato passata and a splash of pasta cooking water. Let the sauce simmer for 5 minutes.
7. Meanwhile, cook the pennette pasta in salted boiling water until al dente.
8. After 5 minutes, add the cream to the sauce and stir. The cream will thicken quickly.
9. Drain the pasta when al dente and transfer it to the pan with the sauce. Toss to coat.
10. Serve with coarsely chopped fresh parsley sprinkled on the plate (not on the pasta directly, as per the nostalgic style).