Pancetta and Vodka Penne Pasta

Ingredients

• 2 tbs. olive oil, divided
• 1/3 lb piece of pancetta, chopped and cooked crisp ( can also substitute Italian sausage cooked and crumbled for a twist)
• 1 medium onion, chopped
• 2 large cloves garlic, minced
• 1/8 tsp. crushed red pepper flakes
• 1 tsp. dried oregano
• 3/4 c vodka
• 1 28oz can diced tomatoes
• 1/2 tsp. coarse salt
• 1/4 tsp. fresh ground black pepper
• 3 c penne pasta cooked according to package directions reserving 1/2 c. pasta water
• 3/4 c heavy cream
• 1/2 c freshly shredded Parmesan cheese
• 1 tbs. fresh Italian parsely, chopped to garnish

Instructions

1. In a large 12” skillet heat 1 tbs. olive oil on medium heat and cook pancetta or sausage. Remove, drain and set aside.
2. In same skillet heat 1 tbs. olive oil on medium heat and cook onion, garlic, red pepper and dried oregano and cook for 5 minutes, stirring occasionally. Add vodka and cook until reduced by half. Add tomatoes and salt and pepper. Bring to a boil on medium heat. Reduce heat to low and simmer for 15 minutes.
3. Meanwhile, cook pasta according to package directions, reserve ½ c. pasta water and drain. Add the cream to the skillet and heat 2 minutes. May add some reserved pasta water if thinner consistency desired. Plate pasta and spoon over sauce. Top with cheese and fresh parsley.