Linguine With Cherry Tomatoes & Pancetta Cream - cooking recipe

Ingredients

1/2 - 3/4 lb cherry tomatoes, chopped
1 bunch basil
1 tablespoon garlic, minced
1 tablespoon shallot, finely chopped
1 ounce olive oil
2 ounces pancetta, cooked and chopped
2 ounces parmesan cheese, shredded
2 ounces vodka
1 1/2 cups heavy cream
1 ounce butter
1 tablespoon tomato paste
1 lb linguine

Preparation

In a large pan, sweat bacon, shallots and garlic. Lightly cook, but do not brown. Deglaze with vodka.
Add cherry tomatoes, heavy cream and tomato paste. Reduce to a sauce-like consistency. Add butter and torn basil.
Cook linguine in boiling water until al dente, about 5-7 minutes, then strain.
Add linguine to the sauce pot and season with salt and pepper.
Garnish with parmesan.