Penne alla vodka

Over medium-low heat, put three or four tablespoons of extra virgin olive oil in a pan and cook the onion five to 10 minutes until golden.

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 about two or three minutes.

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

Boil a generous pot of water with one tablespoon of sea salt and cook the pasta 12 minutes.

Add the cream and a little thyme to the sauce.

Add half a glass rather than the whole glass and see how it reacts with the tomatoes.

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

Add the pecorino or parmigiano and mix until extra creamy.