I say “Pasta” and not “Penne” because you can use any short pasta for this.

Ingredients

• 1 pound short pasta, such as penne or rigatoni

• Olive oil

• 1 cooking onion, chopped

• 2 cloves garlic, chopped

• 2 slices bacon or pancetta, chopped (optional)

• 28 ounces crushed tomatoes

• pinch red pepper flakes

• 1/2 cup vodka

• 1/3 cup cream or milk

• Salt, pepper and optionally fresh basil, torn and dried oregano

Instructions

Bring a pot of water to a boil and add two tablespoons kosher salt. Cook pasta to al dente and drain. Set aside.

Preheat oven to 350 F. Saute onion and garlic in oil and add chopped bacon if using. Saute for 5 minutes or until bacon starts to crisp. Add tomatoes and red pepper flakes. Stir in the vodka. Pop the pan in the oven for 45 minutes, covered. You can opt to puree the tomato mixture but I don’t bother.

Bring on to the stove top an turn on the heat to medium. Add the cream and simmer for a few minutes, stirring so it doesn’t burn. Adjust to taste with salt and pepper. I also like to add a little fresh basil or dried oregano.