Pasta alla Vodka (Tomato, Vodka and Cream Sauce with Pancetta)

• 200 g Penne
• 1 tbsp Extra virgin olive oil
• 100 g Pancetta
• 2 cloves Garlic
• ½ tsp Hot paprika
• 60 ml Vodka
• 300 g Tomato passata
• 120 ml Double cream
• 40 g Parmesan
• 10 g Fresh basil

1. Bring a large pot of well-salted water to the boil. Cook the penne until just al dente, then reserve about 150 ml of the pasta water and drain.
2. Meanwhile, warm the olive oil in a large frying pan over medium heat. Add the pancetta and cook for 4 to 5 minutes until the fat has rendered and the pancetta is lightly golden.
3. Finely slice the garlic and stir it into the pancetta with the hot paprika. Cook for 30 to 60 seconds until fragrant, keeping the heat moderate so the garlic does not brown.
4. Pour in the vodka and let it bubble for 1 to 2 minutes to cook off the harsh alcohol. Stir in the tomato passata and simmer gently for 5 minutes until slightly thickened.
5. Lower the heat and stir in the double cream until the sauce turns a warm orange and looks silky. Add the drained pasta and toss well, loosening with a splash of reserved pasta water as needed so it coats the penne.
6. Take the pan off the heat and stir in most of the parmesan. Tear in most of the basil, then taste and adjust the consistency with a little more pasta water if needed. Serve straight away with the remaining parmesan and basil on top.

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