Penne alla Vodka

1 lb pasta (we suggest penne or rigatoni)

1 tablespoon olive oil

1 shallot, diced

1 cup pancetta, diced

1 tablespoon tomato paste

1- 32oz can peeled whole plum tomatoes

2 tablespoons Mediterranean Seasoning

1/2 cup vodka

1 cup heavy cream

1 cup freshly grated parmesan cheese + more for serving

1/4 cup fresh basil, chiffonade or torn into pieces

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1. Bring 4-6 quarts of salted water to a boil. Add the penne pasta and cook to package directions for al-dente. Drain reserving 1 cup of cooking water.

2. In a large saucepan, over medium heat add the olive oil, shallot and pancetta. Cook until the pancetta fat cooks off and the onion becomes translucent, about 8 minutes.

3. Add in the tomato paste, and cook for 5 minutes or until the paste has coated shallots and garlic and is beginning to darken.

4. Stir in the vodka, tomatoes, and Mediterranean seasoning, scraping any bits that are stuck to the bottom of the pan. Cook for 5 minutes over medium heat.

5. Using a potato masher or wooden spoon crush the tomatoes. Then stir in the heavy cream and 1/2 of the Parmesan cheese. Cook for an additional 5 minutes, stirring occasionally. Season to taste with salt and pepper.

6. Fold in the pasta and the remaining Parmesan cheese. Toss to coat with the sauce. If needed add in the reserved cooking water 1/4 cup at a time.

7. Serve with more Parmesan cheese and basil.

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