Penne Ala Vodka

• 14 lb pancetta, finely diced
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium white onion, finely chopped
• 3 cups tomato sauce or 3 cups tomato puree
• 1 tablespoon fresh parsley, chopped
• 2 cups heavy cream
• 14 cup vodka
• salt & freshly ground black pepper
• 1 lb penne pasta
• grated parmesan cheese, for garnish

1. Heat heavy cream over medium low heat, uncovered, while you complete the following steps; it should reduce by about half.
2. In a large skillet, over medium high heat, combine olive oil, butter and pancetta; cook pancett until it begins to crisp and brown, about 5 minutes; remove and set aside.
3. Reduce heat to medium low and cook onion until softened, about 5 minutes.
4. Add tomato sauce and simmer 20 minutes.
5. Add parsley, vodka, reduced cream and simmer another 20 minutes.
6. Return pancetta and cook another 10 minutes; season to taste with salt and pepper.
7. Meanwhile cook pasta according to package directions, drain well.
8. Serve with grated Parmesan cheese.

pancetta, olive oil, unsalted butter, white onion, tomato sauce, fresh parsley, heavy cream, vodka, salt, penne pasta, parmesan cheese

Taken from www.food.com/recipe/penne-ala-vodka-356491 (may not work)