• 8 oz. pancetta or bacon, chopped
• 1⁄2 yellow onion, diced
• 3 cloves garlic, minced or pressed
• 1⁄2 cup vodka
• 1 28-oz. can crushed tomatoes
• 3⁄4 tsp. Kosher salt, plus more for boiling pasta
• 1⁄4 tsp. freshly ground black pepper
• 1 cup heavy cream
• 1 lb. pasta (penne, elbow, or other tube-like pasta)
• Basil leaves, julienned
• Parmesan cheese, for garnish

1. In a large skillet or Dutch oven, brown the pancetta or bacon over medium-high heat. Add

in the onion and sauté until softened (about 8 minutes).

1. Add in the garlic and cook until fragrant (about 1 minute).
2. Pour in the vodka and stir to scrape the browned bits off the bottom of the pan.
3. Turn the heat to medium-low and add in the crushed tomatoes, salt, and pepper. Cover and simmer for 10 minutes, stirring occasionally.
4. Remove the lid and simmer another 5 minutes.
5. Meanwhile, cook the pasta in a pot of heavily salted water until al dente (about 8 minutes).
6. Drain and rinse with cold water.
7. Slowly pour the cream into the tomato sauce, stirring to combine. Simmer another 5 minutes.
8. Add the cooked pasta to the tomato sauce, stir, and cook another minute.
9. Gently stir in the basil. Serve with Parmesan cheese.