Whole Wheat Pasta with Tomato-Vodka Sauce and Pancetta

• 12 ounces pasta, penne whole wheat, or any pasta
• 2 ounces pancetta finely diced
• 1 medium onions chopped
• 4 cloves garlic or to taste, crushed or minced
• 1/2 cup vodka
• 28 ounces tomatoes, canned, crushed 1 can
• 4 tablespoons light cream (half&half)
• 2 teaspoons worcestershire sauce
• 1/4 teaspoon cayenne pepper or to taste
• 4 tablespoons basil freshly chopped
• 1 x black pepper freshly ground, to taste

1. Bring a large pot of salted water to a boil.
2. Cook pasta until just tender, about 12 minutes.
3. Meanwhile, cook pancetta) in a large saucepan over medium heat until crisp, 3 to 5 minutes.
4. Transfer onto a paper towel and drain.
5. Return the saucepan to medium-low heat, stir in onion and garlic and cook until the onion is translucent, 1 to 2 minutes.
6. Increase heat to high, pour in vodka and bring to a boil until reduced by about half of the volume, 2 to 3 minutes.
7. Stir in tomatoes, cream, worcestershire sauce and cayenne pepper to taste, reduce to a simmer and cook until thickened, 8 to 12 minutes.
8. Spoon the sauce over the drained pasta.
9. Sprinkle pancetta, basil and pepper on top.
10. Serve warm.

pasta, onions, garlic, vodka, tomatoes, light cream, worcestershire sauce, cayenne pepper, basil freshly, black pepper

Taken from recipeland.com/recipe/v/whole-wheat-pasta-tomato-vodka--51682 (may not work)