Penne with Vodka Sauce & Capicola

Penne with Vodka Sauce & Capicola

Provided by: EatingWell

30 mins total 0 mins prep 311 calories/serving Full Screen

Servings

Our velvety tomato sauce is spiked with cubes of salty capicola and a few shots of vodka. Make it a Meal: Caesar salad and a glass of Pinot Noir will shine with this dish.

Ingredients

• 12 ounces whole-wheat penne
• 1 2-ounce piece 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 1 teaspoon crushed red pepper
• 1/4 cup chopped fresh basil
• Freshly ground pepper to taste

Directions

• 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.
• Tip: Capicola and pancetta can be found in the deli section of most large supermarkets. Buy one thick piece for this recipe.

• Filed under:
• Meat,
• Italian,
• Easy,
• Healthy,
• Low Calorie,
• Dinner,
• Entertaining

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