In a large pot, cook the penne according to the instructions on the box. It is important to use enough water, and to add the pasta only when the water is boiling; stir often to avoid the pasta sticking (do not add oil to the water, it is unecessary.)

While the pasta is cooking, heat the olive oil over medium to med-high heat in a very large, deep sauté pan, then add the pancetta and cook for a minute or two, then add the garlic.

When the garlic just begins to brown, add the chopped parsley, and turn the burner up to high. After a minute or so (when the pan is very hot), add the tomato puree and have the lid ready in case it bubbles out of the pan, then stir quickly with a wooden spoon.

Do not cook the sauce with the lid on, lower the heat, but cook the sauce so it is briskly simmering (this is a quick sauce, not one which simmers low and long.)

Add salt and continue to stir often, making sure it doesn't dry up.

After approximately 7 or 8 minutes, when the sauce has started to thicken, check for salt, then add the vodka and stir well.

Add the cream, and stir well. Once it comes to a simmer, turn off the heat.

Last, but not least, stir in the chopped basil.

When the pasta is ready (make sure it is al dente), drain it in a colander, but reserve some pasta water. Add the pasta to the vodka sauce and stir well. Add pasta water as needed.

If this is a weeknight meal, I just serve it from the pot, and add a little sauce to each plate. If you are serving to guests, prepare a large pasta bowl, by warming it with very hot water, then add the pasta with sauce, and top with more sauce and a sprig of basil, or some chopped Italian parsley and grated Parmesan cheese.