Rigatoni with vodka sauce

Sizzle the shallots in oil in a Dutch oven; add the chopped grape tomatoes and stir.

Add the pancetta and let it crisp a little; add basil, a pinch of salt and a sprinkle of pepper.

Cook until the tomatoes soften; add sun-dried tomatoes.

Add vodka into the middle of the pan, not over the edge, so it does not catch fire; bring to a boil and squash the tomatoes.

Add the cream, then tomato sauce a little at a time until the sauce is pink-orange rather than red.

Cover and cook about 10 minutes over moderate heat until thick.

Salt the boiling pasta water generously and cook the rigatoni about 14 minutes to al dente.

Add a little more basil to the finished sauce for aroma.

Drain the rigatoni, add it to the sauce with more basil and plenty of parmigiano, and mix.

Finish with a little black pepper.