INGREDIENTS:

• 5 oz pancetta (or bacon), diced

• 1 tbsp olive oil

• 1 small yellow or white onion, diced

• 4 garlic cloves, minced

• ¼ cup vodka

• 6 oz tomato paste

• 3 cups heavy cream

• 1 tbsp salt

• 1 tsp red pepper flakes (omit for not spicy)

• ¼ tsp pepper

• 1 lb of pasta of your choice (I love rigatoni or penne) + 1 ladle full of pasta water

• ½ cup shredded parmesan cheese + more for garnish

• 4 basil leaves, chopped + more for garnish

• 1 tbsp butter

INSTRUCTIONS:

1. In a large sauce pan, bring water to a roaring boil for pasta. Once boiling, add a heaping of salt.

2. In a deep pan on medium heat, fry pancetta until somewhat somewhat crispy (5-6 minutes).

3. In the same pan, sauté garlic and onions in 1 tbsp olive oil until garlic is fragrant (~2 minutes).

4. Add vodka and cook down until almost all evaporated (1-2 minutes).

5. Add tomato paste and mix. Let it cook to heat for about 2-3 minutes.

6. Add heavy cream, salt, red pepper flakes, and pepper. Cook on low heat for 10 minutes. Stir occasionally.

7. While sauce is cooking, cook pasta in boiling sauce pan water as directed on box minus 1 minute for al dente.

8. Before draining pasta, add one ladle full of pasta water into cooking sauce. Then, drain pasta and add into sauce.

9. Add parmesan cheese, basil, and butter and mix until incorporated. Taste sauce and add more salt, if needed. Let it cook for a few more minutes (~5 minutes) to coat pasta.

10. Top with fresh basil and more cheese. Enjoy!