Whole Wheat Pasta with Tomato-Vodka Sauce & Pancetta

Directions

Bring a large pot of salted water to a boil.

Cook pasta until just tender, about 12 minutes.

Meanwhile, cook pancetta) in a large saucepan over medium heat until crisp, 3 to 5 minutes.

Transfer onto a paper towel and drain.

Return the saucepan to medium-low heat, stir in onion and garlic and cook until the onion is translucent, 1 to 2 minutes.

Increase heat to high, pour in vodka and bring to a boil until reduced by about half of the volume, 2 to 3 minutes.

Stir in tomatoes, cream, worcestershire sauce and cayenne pepper to taste, reduce to a simmer and cook until thickened, 8 to 12 minutes.

Spoon the sauce over the drained pasta.

Sprinkle pancetta, basil and pepper on top.

Serve warm.