In a large skillet, melt the butter over medium-high heat.
Add the onion, sauteing for 2-4 minutes. Add the garlic and pancetta, sauteing for another 3 minutes.
After the onion and garlic have softened, stir in the vodka and crushed tomatoes, bringing to a low a simmer. Allow the sauce to reduce and thicken, approximately 10 minutes.
Stir in the cream, basil, salt and pepper until combined. Toss with hot, cooked pasta, allowing to heat for 1-2 minutes. Serve immediately.
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