Penne alla Vodka

1. Puree half of tomatoes in food processor until smooth. Dice remaining tomatesinto 1/2 inch pieces, discarding cores. Combine pureed & diced tomatoes in liquid measuring cup (you should have about 1-2/3 cups) Add reserved liquid to equal 2 cups.

2. Heat oil in large saucepan over medium heat until shimmering. Add pancetta and cook until crisp 6-8 minutes. Using slotted spoon, transfer pancetta to small bowl and set aside. Pour off all but 2 T fat from the pan. Add onion and tomato paste and cook, stirring occasionally until onions are light golden around edges, about 3 minutes. Ad garlic and pepper flakes; cook, stirring constantly until fragrant, about 30 seconds.

3. Stir in tomatoes and pinch of salt. Remove pan from heat and add vodka. Return pan to medium-high heat and simmer briskly until alcohol flavor is cooked off, 8-10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous. Stir in cream and cook until hot, about 1 minute.

4. Meanwhile, bring 4 quarts water to boil in large dutch oven over high heat. Ad 1 T salt and pasta. Cook until just shy of al dente then drain pasta reserving 1/4 cup cooking water and transfer pasta back to dutch oven. Add sauce to pasta and toss over medium heat until pasta absorbs some of the sauce 1-2 minutes, adding reserved cooking water if sauce is too thick. Stir in basil and reserved pancetta and adjust seasoning with salt. Divide among pasta bowls and serve immediatley, passing Parmesan separately.