Chef John's Penne with Vodka Sauce

Cook and stir bacon and rosemary sprig with olive oil in a large deep skillet over medium heat until bacon renders its fat but is not crisp about 5 minutes. Pour vodka into the skillet standing back to avoid any flare-ups. Raise heat to high and continue to cook until the vodka reduces to about 2 tablespoons.

Pour heavy cream into skillet stir briefly and add black pepper; bring sauce to a boil. Reduce heat to medium; cook and stir until sauce has slightly reduced 3 to 4 minutes. Mix marinara sauce and water into cream mixture and bring to a simmer. Lower heat and simmer sauce 20 to 25 minutes to blend flavors.

Fill a large pot with salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta stirring occasionally until cooked through but still chewy about 10 minutes; drain and return to pot. Pour sauce over penne and stir to combine. Turn off heat cover pot with a lid and let stand 5 minutes for pasta to absorb sauce. Serve sprinkled with Parmesan cheese.