Penne alla vodka

On medium low heat put about three to four tablespoons of extra virgin olive oil in a pan.

Add the onion and cook about five to ten minutes until golden, then add the pancetta.

Season the tomatoes with a generous amount of salt and pepper and crush them by hand or with crushers.

Add the vodka and let it evaporate for two or three minutes.

Add the tomato and cook at least 15 to 20 minutes, then add basil.

Boil the pasta 12 minutes in a pot of water with a generous tablespoon of sea salt.

Add the cream a little at a time, about half a glass, and see how it reacts with the tomatoes.

Add the pasta and half a mug of pasta water and let the pasta jump in the pan so it becomes creamier.

Add the pecorino or parmigiano and mix until extra creamy.