Penne with Vodka Sauce & Capicola
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
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12 ounces whole-wheat penne
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1 2-ounce piece capicola, or pancetta, finely diced (see Tip)
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1 small onion, chopped
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3 cloves garlic, chopped
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1/2 cup vodka
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1 28-ounce can crushed tomatoes
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1/4 cup half-and-half
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2 teaspoons Worcestershire sauce
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1/4-1/2 teaspoon crushed red pepper
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1/4 cup chopped fresh basil
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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:
Tip: Capicola and pancetta can be found in the deli section of most large supermarkets. Buy one thick piece for this recipe.
Nutrition information
Calories 311, Total Fat 3 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Cholesterol 9 mg, Sodium 264 mg, Carbohydrate 47 g, Fiber 5 g, Protein 11 g, Potassium 517 mg. Daily Values: Vitamin A 20%, Vitamin C 25%. Exchanges: Starch 3, Vegetable 1.
Percent Daily Values are based on a 2,000 calorie diet
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