Orecchiette alla Vodka

Serves 6

• 4 ounces diced pancetta
• ¾ cup chopped shallots (about 2 shallots)
• 3 garlic cloves, minced 
• ½ teaspoon crushed red pepper flakes
• 1 teaspoon plus 1 tablespoon kosher salt, divided use
• ½ teaspoon freshly ground black pepper
• ¼ cup vodka
• 1 (28-ounce) can San Marzano tomatoes, crushed by hand
• 1 (16-ounce) box orecchiette (substitute  gluten-free, if desired) 
• ½ cup heavy cream
• ½ cup freshly grated Parmesan, plus more for serving
• 2 tablespoons thinly sliced basil leaves, for serving

Bring large pot of water to boil. 

Heat large skillet over medium heat, adding pancetta. Cook, stirring until golden brown and crisp, 5 to 7 minutes. Add shallots, garlic, pepper flakes, 1 teaspoon salt and black pepper and cook, stirring, till shallots are tender, about 4 minutes. 

Add vodka and cook, stirring often, about 2 minutes. Pour in crushed tomatoes and stir to combine. Bring sauce to simmer and cook for 5 minutes or so, stirring often.

Add 1 tablespoon salt to boiling water and cook pasta until al dente, according to package directions. 

Stir cream into sauce, bring to a light simmer and stir till pasta finishes cooking. 

Drain pasta, transfer it to sauce and add Parmesan. Toss pasta with sauce till well coated, about 2 minutes, then remove from heat. Taste and add salt, if desired. Serve immediately with Parmesan and basil ribbons.