Bring a large pot of salted water to the boil. Cook the penne until al dente according to packet instructions. Reserve 1 cup of pasta water before draining.

While the pasta cooks, heat olive oil in a large pan over medium heat. Add pancetta and cook until crisp. Stir in onion and garlic, and sauté until softened and fragrant.

Add the vodka and let it simmer for 2–3 minutes to cook off the alcohol. Stir in passata, chilli flakes, Vegeta, and a ladle of pasta water. Simmer gently for 8–10 minutes.

Lower the heat and stir in the cooking cream. Let the sauce thicken slightly, then add butter and the Parmesan, stirring until smooth.

Toss the drained pasta into the sauce, adding a splash of pasta water if needed to coat evenly. Cook for 1–2 minutes so the pasta absorbs the sauce.

Optional: top with fresh Parsley and extra Parmesan.