1 1/2 c. plain tomato sauce (below)
1/4 c. butter
1/4 lb. pancetta (or bacon), cut into 4 slices and diced
1/3 c. vodka
1/2 c. whipping cream
Salt and freshly ground pepper to taste
1 lb. grooved macaroni, such as penne or rigatoni
1/2 c. freshly grated Parmesan cheese

Prepare plain tomato sauce. Melt butter in a large skillet. When butter foams, add pancetta (or bacon). Saute over medium heat until lightly colored. Add vodka and stir until it has evaporated. Stir in tomato sauce and cream. Simmer uncovered 8 to 10 minutes. Season with salt and pepper.

Fill a very large saucepan 2/3 full with salted water. Bring water to a boil. Add macaroni. Bring water back to a boil and cook macaroni uncovered until tender but firm to the bite, 8 to 10 minutes. Drain macaroni and place in skillet with sauce. Toss macaroni and sauce over medium heat until sauce coats macaroni, 20 to 30 seconds. Serve immediately with Parmesan cheese.

Makes 4-6 servings.

PLAIN TOMATO SAUCE:

1 tbsp. olive oil
1 (28 oz.) can crushed Italian-style tomatoes
Salt and freshly ground pepper to taste

Heat oil in a medium saucepan. Press tomatoes through a food mill or sieve, to remove seeds. Add tomato pulp to saucepan. Simmer uncovered 15 to 20 minutes. Season with salt and pepper.

Makes about 2 cups of sauce.