Penne alla Vodka

Add 5L of water to a large pot and place it on the stove to boil while you prepare the sauce.

Cut the pancetta into small strips, ensuring each piece has some fat. This fat will render during cooking, adding flavor and crispiness to the sauce.

Heat 4 tbsp of extra virgin olive oil in a large fry pan over low heat. Add the chopped onion and sauté until softened.

Add the pancetta to the pan with the onions and cook for approximately 5-10 minutes, or until the onions are golden and the pancetta is crispy.

While the pancetta and onions cook, pour the peeled tomatoes into a large mixing bowl. Add a sprinkle of salt and pepper, then gently crush them by hand or with a masher. Be careful not to over-crush.

Pour the vodka into the pan with the pancetta and onions. Cook for about 2-3 minutes, allowing the alcohol to evaporate.

Add the crushed peeled tomatoes to the pan with the pancetta, vodka, and onions. Stir slowly with a wooden spoon.

Cook the sauce at a medium-low heat for at least 15-20 minutes, allowing it to thicken and flavors to meld.

Tear the basil leaves with your hands and add them to the sauce. Continue to simmer as the sauce thickens.

Add a small amount of cooking cream to the pan until the sauce turns a pale pink color. Stir gently.

Cook the penne rigate in the boiling water according to the packet instructions. Reserve about a mug of pasta water before draining.

Drain the pasta and add it directly to the sauce, which should be on medium-low heat. Gently mix to coat the pasta.

Pour about half a mug of the reserved pasta water into the pan. Mix everything together until each piece of penne is coated in the creamy sauce.

Add the Pecorino Romano cheese to the pasta and sauce. Toss again to combine.

Portion the Penne alla Vodka into flat plates and serve immediately. Enjoy!