1 large can whole tomatoes, San Maranzo is my favourite type, strained and pureed smooth
1 tbsp butter
2 tbsp olive oil
1 cup pancetta, cubed small
4 garlic cloves, minced
½ sweet onion, or 4 small shallots, minced
1 ½ cups mixed mushrooms, chopped (I use white button, cremini, and shittaki)
Fresh herbs – oregano, basil or thyme
½ cup vodka
1/3 cup 35% whipping cream
Salt and pepper to taste
Chili flakes, optional
1 Lb penne pasta
Asiago cheese to garnish

In a large pan, heat oil and butter until hot. Add in the pancetta and cook about 2-3 minutes. Add in the garlic, onions, and mushrooms and continue cooking another 4-5 minutes or so until slightly tender. Deglaze with the vodka. Let the alcohol cook off slightly then add in the pureed tomatoes. At this time add in the seasonings and fresh herbs. Simmer for about 15-20 minutes until the sauce thickens slightly. Stir in the cream and adjust seasoning to your taste.

In a separate pot of salted water, boil the penne pasta according to instructions on the package.
Toss the pasta, with a bit of the cooking liquid, with the sauce and garnish with more fresh herbs and some grated Asiago cheese.