Vodka Penne

Acquire all necessary components for the recipe.

Heat a substantial quantity of salted water in an enormous vessel to its highest temperature, causing it to reach a rolling boil. Transfer the tomatoes into a moderately sized bowl and subject them to crushing using your hands or processing through a food processor. Set the tomatoes aside for later use.

Simultaneously, bring the water to its boiling point. Prepare the sauce: Warm oil and pancetta in a large, deep cooking vessel or skillet over medium-high heat. Cook the pancetta, stirring constantly and frequently, until it becomes crispy and golden brown, approximately 5 minutes. Introduce the onion into the mixture and cook, stirring constantly and frequently, until it becomes translucent and pale, around 3 minutes. Incorporate garlic and crushed red pepper into the mixture and cook for a minute, allowing the flavors to meld. Introduce tomato paste into the saucepan and cook, stirring often, until it has taken on a light brownish hue, approximately 2 to 3 minutes. Add vodka to the saucepan and cook until it has reduced by at least half, stirring constantly. Combine the reserved tomatoes and their juices into the saucepan, stirring to incorporate. Bring the mixture to a gentle simmer, gradually reducing the heat.

During this time, cook the pasta in boiling water according to its package instructions until it reaches an al dente state, approximately 11 to 12 minutes.

Once the sauce has reduced and thickened, introduce heavy cream into the saucepan, stirring constantly to combine. Introduce pepper into the mixture and cook for an additional 3 minutes, stirring frequently to prevent scorching. Combine the sauce with the pasta, cheese, parsley, basil, and any additional herbs until well combined. Season with additional salt and pepper if desired.

Sprinkle the remaining cheese over the dish, along with any additional herbs for garnish. Present and enjoy your culinary creation.