Penne with Vodka Sauce and Capicola

(Courtesy of Eating Well)

 

Ingredients:

12 oz. whole wheat penne

1 (2 oz.) piece capicola, or pancetta, finely diced

1 small onion, chopped

3 cloves garlic, chopped

1/2 c. vodka

1 (28 oz.) can crushed tomatoes

1/4 c. half and half

2 tsp. Worcestershire sauce

1/4-1/2 tsp. crushed red pepper

1/4 c. chopped fresh basil

Freshly ground pepper, to taste.

 

Directions:

Bring a large pot of water to a boil.  Cook penne just until tender, 12 minutes or according to package directions.

 

Meanwhile, cook capicola or pancetta in a large saucepan over medium heat until crisp, about 4 minutes.  Drain on a paper towel.

 

Return the saucepan to medium-low heat; add onion and garlic and cook until the onion is translucent, about 1 minute.  Increase heat to high; add vodka and bring to a boil.  Boil until reduced by about half, about 2 minutes.  Stir in tomtatoes, half and half, worcestershire sauce and crushed red pepper to taste; reduce to simmer and cook until thickened, about 10 minutes.

 

Drain the pasta; serve topped with the sauce and sprinkled with the capicola or pancetta, basil and pepper.

Pin It