Ingredients

• 1 large yellow onion, finely minced
• 3 garlic cloves, finely minced
• 1 tablespoon red pepper chili flakes
• 1 1/2 tablespoons extra virgin olive oil
• 1/2 cup Italian pancetta, cubed
• 1 cup good quality vodka
• 2 cups sliced porcini mushrooms
• 4 cups pureed tomatoes
• 2 cups whipping cream
• 1/2 tablespoon salt
• 1/2 tablespoon coarse black pepper
• 1/2 package penne rigate pasta
• 1 large pot of water to boil
• 1/2 cup parmesan cheese, finely grated
• 8 fresh basil leaves, finely julienned

Directions

1. In a large skillet begin by frying the cubed pancetta until golden and crispy on medium heat, reserving the fat. When cooked, remove the pancetta and place on a paper towel lined container, taking any excess oil away.
2. Using the reserved bacon fat, in addition to the olive oil, sauté the onion, garlic, chili flakes, salt and pepper until fragrant. After a minute, add the mushrooms and cook them until they are golden brown and have shrunk to half their original size.
3. Add the vodka, allowing the alcohol to evaporate, stir for 2 to 3 minutes. Immediately add the tomatoes followed by reducing the heat. Simmer the tomato sauce for 15 minutes or until the sauce has thickened. Add the pancetta back into the pan, incorporating it into the sauce.
4. Meanwhile, put the pasta water on to boil.
5. Once the tomatoes have cooked, add the whipping cream, stirring constantly. Be sure not to curdle the cream, keep it on a low to medium temperature.
6. Once the water is at a rambling boil, add the penne, following the packaging’s directions for cooking, usually 8 to 10 minutes. Once the pasta is al dente, drain it in a colander and add it to the sauce. In making sure the pasta is completely coated, add the cheese and the basil. Be sure to always taste any food before serving to make any seasoning changes.