Penne with Vodka Sauce and Capicola Recipe

Penne with Vodka Sauce and Capicola Recipe

  • 12 ounces whole-wheat penne
  • 2 ounces capicola or pancetta, finely diced (see Tip)
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 1/2 cup vodka
  • 1 (28 ounce) can crushed tomatoes
  • 1/4 cup half-and-half
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup chopped fresh basil
  • Freshly ground pepper to taste
  1. Bring a large pot of water to a boil. Cook penne until just tender, 12 minutes or according to package directions.
  2. Meanwhile, cook capicola (or pancetta) in a large saucepan over medium heat until crisp, about 4 minutes. Drain on a paper towel.
  3. 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 tomatoes, half-and-half, Worcestershire sauce and crushed red pepper to taste; reduce to a simmer and cook until thickened, about 10 minutes.
  4. Drain the pasta; serve topped with the sauce and sprinkled with the capicola (or pancetta), basil and pepper.