pasta with vodka sauce

I've had 3/4 of a bottle of vodka in the freezer that has moved with me at least 3 times.  I'm really only a wine drinker (with the occasional beer), so what's one to do with some neglected vodka?  Make some pasta covered in a creamy, tomato sauce with a little vodka kick to finish it off! 

Pasta with Vodka Sauce

adapted from EatingWell

12 ounces whole wheat pasta

2 ounces pancetta, diced

1 small onion, chopped

3 cloves garlic, chopped

1/2 cup vodka

1 28 ounce can crushed tomatoes

1/4 cup cream

2 tsp worcestershire sauce

1/2 tsp crushed red pepper

1/4 cup chopped fresh basil

Cook pasta according to directions.  Meanwhile, cook pancetta in a large saucepan over medium heat until crip (about 4 minutes) and drain on a paper towel.  Add onion and garlic to saucepan over medium-low heat and cook until onion is translucent.  Increase heat to high, add vodka and bring to a boil.  Boil about 2 minutes.  Stir in tomatoes, cream, worcestershire sauce and crushed red pepper.  Reduce to a simmer and cook until thickened (about 10 minutes).  Drain pasta, serve topped with sauce and sprinkled with pancetta and basil.