1 1/2 c. plain tomato sauce
1/4 c. butter
1/4 lb. Pancetta or bacon, cut into slices & diced
1/3 c. vodka
1/2 c. whipping cream
Salt & pepper to taste
1 lb. pasta such as penne or rigatoni
1/3 c. freshly grated Parmesan cheese

Melt butter in a large skillet. When butter foams, add Pancetta. Sauté over medium heat until lightly colored. Add vodka and stir until evaporated. Stir in tomato sauce and cream. Simmer uncovered for 8 to 10 minutes. Season with salt and pepper. Cook and drain pasta and place in skillet with sauce. Toss pasta and sauce over medium heat until sauce coats pasta, 20 to 30 seconds. Serve immediately with Parmesan cheese.