Penne Alla Vodka

1. Pulse half of tomatoes in food processor until smooth, about 12 pulses. Cut remaining tomatoes into 1⁄2-inch pieces, discarding cores. Combine pureed and diced tomatoes in liquid measuring cup (you should have about 1-2⁄3 cups). Add reserved juice to equal 2 cups; discard remaining juice.
2. Heat oil in large saucepan over medium heat until shimmering. Add onion and tomato paste and cook, stirring occasionally, until onion is softened and lightly browned, 5 to 7 minutes. Add garlic and pepper flakes and cook until fragrant, about 30 seconds.
3. Stir in tomato mixture and 1⁄2 teaspoon salt. Remove saucepan from heat and add vodka. Return saucepan to medium-high heat and simmer briskly, stirring often, until alcohol flavor is cooked off, 8 to 10 minutes, reducing heat if simmering becomes too vigorous. Stir in cream and cook until hot, about 1 minute.
4. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1⁄4 cup cooking water, then drain pasta and return it to pot. Add sauce to pasta and cook over medium heat, tossing to combine, until pasta absorbs some of sauce, 1 to 2 minutes. Add reserved cooking water as needed to adjust consistency. Stir in basil and season with salt to taste. Serve immediately, passing Parmesan separately.

PENNE ALLA VODKA WITH PANCETTA
Heat 1 tablespoon olive oil in large saucepan over medium-high heat. Add 3 ounces thinly sliced pancetta, cut into 1⁄2-inch pieces, and cook until crisp, about 5 minutes. Remove pancetta with slotted spoon and transfer to bowl. Pour off all but 2 tablespoons fat from saucepan. Omit olive oil and cook onion and tomato paste in fat left in saucepan. Reduce salt to pinch in step 3 and add crisp pancetta to pasta with basil.

PASTA WITH TOMATO, BACON, AND ONION