Spicy Penne Pasta in Vodka Sauce

• 16 oz The Fresh Market Penne Pasta
• 4 oz pancetta
• 1 shallot
• 2 garlic cloves
• 25 oz Hoboken Farms Vodka Sauce
• Salt and ground pepper
• 1 tbsp The Fresh Market extra virgin olive oil
• ¼ c pine nuts
• ¼ c Italian breadcrumbs
• 2 tbsp fresh basil
• Parmigiano Reggiano

Cook pasta according to package instructions. Drain and reserve about 1/4-1/2 cup pasta water.

While pasta cooks, heat a large saucepan over medium heat. Add pancetta and cook until it begins to brown and crisp, about 7 minutes. Add shallot and garlic and cook until shallots are translucent, and garlic is fragrant, about 1 – 2 minutes more. Add pasta water and scrape up any browned bits from the bottom of the pan.

Add vodka sauce stirring to combine. Season with salt and pepper to taste, reduce heat to medium low and simmer about 5 minutes.

Meanwhile, heat oil in small saucepan over medium high heat. Add pine nuts and breadcrumbs, stirring constantly until toasted and slightly fragrant, about 3 – 5 minutes. Remove from heat and set aside.

Add basil and cooked pasta to sauce, tossing to combine. Serve family-style, topped with pine nut mixture and shaved Parmigiano Reggiano.