1. Crisp the Pancetta
Start by adding the diced pancetta to a cold large skillet. Turn the heat to medium and let that pancetta slowly crisp up as the fat renders out. Once it’s golden and crisp, scoop it out and set it on a paper towel-lined plate.

2. Sauté the Tomatoes and Garlic
In that same skillet, toss in the grape tomatoes. Let them sizzle and burst in the leftover pancetta fat-it adds a TON of flavor. Once they start to break open, stir in the minced garlic and sauté for about a minute.

3. Make the Sauce Base
Now add the tomato paste and crushed red chilies. Let them cook down for 1 to 3 minutes. You’ll see the oils start to release from the paste-that’s your cue! Lower the heat just a bit and carefully pour in the vodka. Stir until everything’s well mixed.

4. Cream It Up
Pour in the heavy cream and drop in the butter. Stir until the butter melts and your sauce is silky, smooth, and downright dreamy.

5. Toss It All Together
Boil your pasta according to the package instructions (don’t forget to salt that water!). Once it’s done, drain and add the pasta directly into the skillet with the sauce. Toss it all together until every noodle is coated. If it’s a little too thick, just splash in some reserved pasta water to loosen it up.

6. Finish and Serve
Top that pasta with your crisped-up pancetta and serve it right away. Trust me-your taste buds will thank you!