remove the skin from the pancetta.

cut the pancetta into strips, ensuring both meat and fat are included.

cube the pancetta into small pieces.

place the cubed pancetta in a cold pan (important for even cooking).

turn the heat to medium-low to begin rendering the fat slowly.

allow the pancetta to cook until the fat is fully rendered, and the meat turns crispy and golden brown. This usually takes about 10-15 minutes. Be patient and avoid raising the heat.

once the pancetta is crispy, remove it from the pan and place it on a paper towel to absorb excess fat. Leave the fat in the pan for cooking the vegetables.

with the rendered fat remaining in the pan, add the finely diced onion.

once the onions are translucent, push them to one side of the pan to create space.

add the minced garlic to the empty space and sauté it until fragrant (about 1 minute). Be careful not to burn the garlic.

stir the onions and garlic together in the pan.

add the vodka to the pan and let it simmer for a couple of minutes to cook off the alcohol.

stir in the tomato puree or crushed tomatoes, mixing well.

allow the sauce to simmer for about 10 minutes to meld the flavors.

stir in the heavy cream and let the sauce simmer for another 5 minutes until it’s heated through and slightly thickened.

Toss the cooked penne with the vodka sauce to ensure even coating. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

cook the tomato paste and allow it to fry for a few minutes, enabling it to deepen in color and rich in flavor.

sprinkle in a pinch of salt (be cautious as Parmesan will add more salt later).

add some freshly cracked black pepper. Stir everything together.

mix the ingredients thoroughly, allowing the tomato paste to darken slightly, which enhances the velvety tomato sauce flavor.

Introduce the Vodka

pour in 100 to 150 ml of regular vodka. There's no need for premium vodka; the flavor won't improve significantly.

let it simmer together with the tomato sauce, allowing the alcohol to evaporate. You will know it is ready when the alcohol smell dissipates.

once the vodka has cooked off, add 400 ml of heavy cream.

stir well to combine, watching the sauce transform into a beautiful orange color, a signature of Penne alla Vodka.

after mixing the cream in, you should have a smooth, thick sauce. If it’s too thick, reserve some pasta water and adjust accordingly.

add 500 grams of boiled penne pasta to the sauce. Remember that the pasta should be cooked to al dente (1-2 minutes shy of package instructions).

stir gently to coat the pasta well with the sauce, mixing thoroughly.

carefully add the cooked penne pasta into the sauce, mixing gently to combine without making a mess.

increase the heat slightly to ensure the mixture is warm and starting to simmer again. This will help meld the flavors together.

slowly add approximately 100 ml of reserved pasta water into the mixture.

stir until you reach your desired sauce consistency. The sauce should be velvety and cling perfectly to the pasta. Adjust based on your preference; if it looks too thick, add a little more water.

add 75 grams of grated Parmesan cheese to the pasta and sauce mixture. It’s okay to add it after mixing; it will melt beautifully regardless.

stir to combine until the cheese is fully incorporated and your sauce is creamy.

taste the dish and make any final seasoning adjustments with salt, pepper, or additional red chili flakes, if desired.

plate your Penne alla Vodka generously. For a finishing touch, sprinkle some extra grated Parmesan cheese on top, and if you like, add a little more crushed red pepper for a kick.

optionally, garnish with fresh herbs like basil or parsley for added flavor and color.